Grain Teaser - Breakfast Quinoa


By Dane Feldman
(for Dish + Drink)

With the latest quinoa craze still in full force, I’ve been eating it pretty regularly. Mostly, I eat it in any place I would normally eat rice, pasta, or couscous. It’s a salad friendly grain too, so I can forget nutrition-less croutons and add something with more substance. Quinoa has a ton of health benefits: it’s high in protein, meaning it keeps me full, and it’s also cholesterol-free.

A couple of weeks ago, I heard people are also eating their quinoa as a breakfast food. For me, this is a perfect substitute for bready carbs in the morning and it’s also a great substitute for oatmeal. I love oatmeal and eat it for breakfast often, so I like to switch it up a bit and eat quinoa too.

I love fruit and nuts in my oatmeal, so I did something pretty similar in my quinoa too. Any kind of fruit or nuts work in this recipe, but I used blueberries and walnuts. Like oatmeal you can cook the grain and then combine with milk when warm to make an oatmeal or porridge consistency. Almond milk, in particular, compliments the flavor of the quinoa, but any milk or substitute will do. Feel free to experiment with this one!

What you’ll need (makes 1 serving):

1/4 cup quinoa (any kind works here)
3/4 cup water (I’ve also read that cooking with orange juice tastes great)
1/2 cup blueberries
1/4 cup walnuts
sweetener of choice — I use Splenda, but cinnamon or brown sugar can’t be beat if you’re not counting the carbs
1/2 cup almond milk


  • In a small sauce pan, boil the quinoa with either water or orange juice.
  • Once at boil, cover and lower heat and simmer until the liquid is entirely soaked up. Depending on the kind of quinoa used, this should take about 15-20 minutes.
  • While the quinoa cooks, wash the blueberries or prepare your fruit of choice.
  • Put the quinoa in a bowl when it’s finished cooking. Then, pour milk over it and stir vigorously combining milk.
  • Top with the fruit and nuts and sprinkle your preferred sweetener over everything.