Thursday, May 19, 2011

Quinoa-Millet Hot Cereal, A Yoga Inspired Breakfast

Quinoa-Millet Hot Cereal, A Yoga Inspired Breakfast


Bowl of warm quinoa-millet cereal with dried currants and apricots, and chopped pecans with maple syrup all in a white bowl sitting on a brown wooden table.
Image 1: Bag of organic quinoa with chopped pecans and dried currants and apricots sitting on a wooden table; Image 2:Uncooked quinoa grains in a small glass bowl

Quinoa is a grain-like seed native to South America and high in protein and various minerals. It’s fluffy when cooked and has a nutty flavor. It can be eaten like oatmeal as in my recipe or like rice or cous cous. Millet is a grain that’s also a substitute for rice or cous cous and can be used in baked goods such as breads and muffins.
Image 1: Two small glass bowls - one with uncooked quinoa and one with uncooked millet, both sitting beside a small portion of chopped pecans and dried currents and apricots; Image 2: Small glass bowl of uncooked millet
Cooked together in water, similar to how you might make oatmeal; this combination makes a great hot breakfast cereal that adds some variety to your mornings – variety in taste and in the nutrients provided. I enjoy oatmeal topped with chopped nuts, brown sugar and dried fruit. That’s exactly the same approach I use when making quinoa-millet cereal. Give it a try and let me know what you think.
Quinoa-Millet Hot CerealMakes about 4 servings
1/2 cup quinoa, rinsed and drained
1/4 cup millet, rinsed and drained
2-1/2 cups water
Chopped nuts and dried fruts by choice.
Maple syrup, agave nectar, or brown sugar 
Bring water and a pinch of salt to a boil in small sauce pan. Add quinoa and millet, stir, cover, reduce heat, and simmer for about 30 minutes. Add a little hot water if it cooks too quickly. The cereal should be neither too watery nor dry (more like porridge).
Serve in a bowl with chopped nuts, dried fruits, along with one to two tablespoons of maple syrup or agave nectar. You can also use brown sugar instead.