So the other day, I wandered into my pantry (which is just a glorified word for the never-ending chaos that is my utility room – it just happens to have shelves and is right next to the kitchen) looking for some crackers… and it became clear to me. I mean, I had to gingerly remove and stack jars of chickpeas and brown rice on the floor. All to get to a box of crackers that was hiding behind a 5 pound bag of flour. In a moment of pure clarity, I knew. I needed a pantry clean out.
(I mean, there was some mild cursing when I almost knocked over a jar of dried currants, but mostly it was a moment of very dignified contemplation.)
One of the things I am drowning in is COPIOUS amounts of quinoa. I think I have like, 2 pounds. Which is basically – since quinoa is not very heavy in the first place – like a barrel of quinoa. Sure, there are about a million recipes for quinoa salads out there, but that just wasn’t what I was feeling.
I had tried breakfast quinoa once before, but I wasn’t thoroughly satisfied. Previously I had used rice milk and it just… didn’t do anything for me. It was pretty darn tasteless, in fact. I used regular milk here, but by all means experiment with almond or soy milk if that’s more your thing, and let me know how it turns out. And of course, this is mostly just a base recipe; you can add whatever you have in your crazy, over-stuffed pantry: nuts of all kinds, dried fruit if you have some, honey or maple syrup drizzled on top… the sky is the limit.
Serves 2, easily halved
1 cup quinoa, rinsed until the water runs clear
1 cup milk
1 cup water
1 teaspoon vanilla extract
yogurt, to serve
jam or fresh fruit, to serve
toasted almonds or pecans, to serve
turbinado sugar or honey, to serve
Bring quinoa, milk, water, and vanilla extract to boil in a small saucepan over medium-high heat. Reduce heat to simmer and scrape down sides. Cook at a low simmer for 15 minutes, stirring every few minutes. Top with yogurt, jam or fresh fruit, nuts, and/or sugar or honey to your heart’s content.