The Queen of Quinoa Reigns Supreme

I’m beginning to understand that desperation, or at least a lack in variety, breeds creativity. Well, that was the case Sunday morning, anyway. We were up and at ’em and I was ready to make breakfast, but couldn’t find anything to make. No oatmeal, no time for homemade pancakes, and craving more substance than Cheerios had to offer. The choice then seemed clear– breakfast quinoa! I did some quick googling and found out that Martha Stewart had a recipe. I glanced at it and quickly made it my own. It worked well– creamy, nutty, with a pearly texture, and topped off with the satisfaction of making a great breakfast out of what seemed to be nothing. Even that last sad banana that looked past its prime made it in the bowl.


The goods.


Almost ready.



Add the banana at the last moment... unless you like it soggy.


Peanut butter makes everything better.

Breakfast Quinoa (serves 2):

2 c milk
1 c quinoa
2 tbsp light brown sugar (This weekend was all about indulgence, though it would have been lovely without it.)
1/4 tsp cinnamon
Dash of nutmeg
1 ripe banana, sliced
2 tbsp peanut butter

In a saucepan over medium heat, bring milk to a boil. Add quinoa, cinnamon, and nutmeg, return to a boil, then simmer until most of the liquid is absorbed–approximately 15-20 minutes. (I made sure to stir often, so not to burn the milk.)

Add the sugar and stir until blended. Add banana slices and let sit while preparing the bowls. Add a tablespoon of peanut butter to each bowl, top each with half the quinoa and banana mixture. Stir gently to mix in the peanut butter. Enjoy!


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