Usually served in savory side dishes, quinoa — a high-protein seed — can also make a satisfying hot cereal to start the day. Add a handful of berries for a boost of antioxidants, and say goodbye to not-so-nutritious breakfasts for good (Fruit Loops and Pop Tarts, we’re looking at you!). Too busy to get tied up in the kitchen? Make a big batch of this quinoa oatmeal recipe to last all week. It’ll become your new go-to.
Sweet and Savory Quinoa Oatmeal Recipe
Total time: 20 minutes
Per serving (1 cup):
- 180 cal
- 1.5 g fat (0 g sat)
- 37 g carbs
- 490 mg sodium
- 3 g fiber
- 4 g protein
1 ½ cups water
¼ cup steel-cut oats
¼ cup red quinoa, rinsed
¼ cup dried berries
2 tablespoons raisins
¼ teaspoon sea salt
½ teaspoon cinnamon
2 tablespoons toasted shelled pumpkin seeds (pepitas)
Almond milk and agave syrup to taste
- Bring steel-cut oats, quinoa, dried fruit, raisins, salt and cinnamon to a boil in a medium saucepan.
- Reduce heat, cover and simmer, stirring occasionally, until grains are tender, about 18-20 minutes.
- Remove from heat and serve with almond milk, agave syrup and pumpkin seeds.
Food for Thought
Swap in seasonal fruit for the dried berries, such as fresh peaches in the summer or apples in autumn.
For even quicker “quinoatmeal,” boil the grains and fruit the night before, cover and let sit off heat overnight. In the morning, reheat in saucepan, covered, over medium-low heat, stirring occasionally and adding water if needed, until warmed through, about 5-8 minutes.