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June 9, 2011 / amyjmcintosh

Cinnamon quinoa


Are you a morning person or a night owl? Most mornings, I struggle to peel myself away from the covers. My energy tends to increase as the day goes on, reaching a nice crescendo by nighttime when my creativity hits its peak. I’ve always been quietly jealous of “morning people”. Just how do they bounce out of bed of a morning all bright-eyed and bushy-tailed? I read on body+ soul there’s a genetic predisposition and an innate tendency to be either a night person or a morning person. So maybe I can blame my genes for my slothenly morning state.

breakfast quinoa

Cinnamon quinoa

I’d probably be nocturnal if weren’t for the prospect of breakfast. Indeed, breakfast is usually the first thing that pops into my head when I rouse from a deep sleep. If it weren’t for a hot cup of tea accompanied by a piping hot bowl of porridge with blueberries, I’m not sure if I’d ever get out of bed. As much as I don’t understand “morning people”, I also scratch my head at people who forgo brekky. Just how do they do it? And more importantly, don’t they realise they’re missing out on the most important meal of the day?

I think Piglet summed it up nicely when he said to Winnie the Pooh: “When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”

“What’s for breakfast?” said Pooh. “What do you say, Piglet?”

“I say, I wonder what’s going to happen exciting today,” said Piglet.

Pooh nodded thoughtfully. “It’s the same thing,” he said.

Which brings me to the point of this post. I have a new breakfast creation to share with you. It’s a porridge-like recipe using a newfound ingredient of mine – quinoa (pronounced “keen-wa”). Rest assured, it’s easier to cook than it is to pronounce. For those of you who won’t turn up your nose to a bowl of porridge, you’re bound to like this recipe. I’m still on the hunt for a grocer that sells quinoa that doesn’t cost an arm and a leg, so I’ll have to get back to you on that one.

Cinnamon quinoa

Adapted from Chef MD’s Big Book of Culinary Medicine (as seen on 101 Cookbooks)

Serves 4

1 cup soy milk (or regular milk if you’re not sensitive to dairy)
1 cup water
1 cup organic quinoa, (rinse quinoa in water)
2 cups blackberries or blueberries (I use frozen)
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons organic agave nectar or honey

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar or honey over each serving.

*While the quinoa cooks, roast the pecans in a dry fry pan over medium heat for about 3 minutes.

If you’re nuts about quinoa, be sure to check out these quinoa salads recipes. And for more brekky recipes, take a look at cashew coconut pudding and gluten-free pancakes.

So, tell me, are you a morning person or a night owl?


3 Comments

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  1. ellebird / Jun 9 2011 9:06 pm

    Looks delish Amy!! One of my fav brekkies! You can get the old ‘Macro” brand of quinoa in Woolies, which actually is perfectly tasty and good quality as it’s the Macro brand from when they bought them out.

    When am I coming over for breakfast then?

    Going to bed now so that I can wake up and have my also fav meal of the day. I quite enjoy falling asleep planning it….

  2. Lorraine @ Not Quite Nigella / Jun 9 2011 10:26 pm

    Hehe I’m a mid morning kind of person-does that count at all? Definitely not a morning person 😉 This looks delicious and would probably get me out of bed though!

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