For only the second time since my daughter was born, my husband and I recently had the opportunity to get away for the weekend—kid free! We had a great time, had lots of laughs, and caught up, but because Scarlett is rarely not by my side, it also felt like I was missing an appendage. A normal outing with her consists of a huge diaper bag slung over my shoulder, chasing her around, and picking up everything she destroys in her path. To those who don’t have kids, this may seem like a nightmare, but to me it’s just the norm, and life without her is kind of…boring. I missed the little hurricane and she was always on my mind.
Sunday morning we went out for a nice breakfast at Yew, in the Four Seasons hotel, Vancouver. Scarlett was on my mind then too, and when I spotted the hot, quinoa breakfast cereal on the menu, I couldn’t wait to get home and make it for her! Quinoa often falls into the “super-food” category, so I knew its attributes would make it perfect for breakfast.
I followed the cooking instructions on the bag, but cooked the quinoa in coconut milk instead of water. After that I sweetened it with honey, and stirred in vanilla, cinnamon and cranberries, just as I would for making oatmeal. It turned out so good! Cooking it in coconut milk is a must! And as for Scarlett…well you can see for yourself. It went over even better than I thought.
Fun Facts about Quinoa
Quinoa is grown at a high elevation of 10,000-20,000 feet above sea level, and can withstand climates that receive less than 8 inches of rain per year.
Most quinoa is organic (I have yet to find Quinoa that isn’t organic.)
Quinoa is a complete protein, meaning it contains all eight essential amino acids. Because it is high in protein, it is a great source of non-animal protein for vegetarians.
Quinoa is low on the glycemic index and is a complex carbohydrate, so sugars digest slowly, giving you energy throughout the day (making it a great first meal of the day.)
Quinoa is a seed, not a grain or a grass, and is related to the chard, spinach and beet family.
Quinoa is gluten-free.
Unlike fortified breakfast cereals which contain synthetic vitamins and minerals, quinoa is naturally high in vitamins and minerals, so no need to fortify this hot, quinoa breakfast cereal.
- 2 Cups Coconut Milk or Almond Milk (I prefer coconut milk for this recipe)
- 1 Cup Quinoa
- 2 tbsp Honey
- 1 tsp Pure Vanilla Extract
- ⅓ Cup Dried Cranberries (raisins or currants are good substitutes)
- 1 Cup Fresh Berries (optional)
- ¼ tsp Cinnamon (plus more for serving)
- Pinch of Nutmeg
- Pinch of salt
- Rinse the quinoa in cold water.
- In a pot, combine milk, quinoa and a pinch of salt and bring to a boil.
- Once it has reached boiling point, reduce heat to low and simmer for 15 min.
- Remove from heat, keeping covered for 5 min.
- Next, stir in honey, vanilla, cinnamon, nutmeg and cranberries
- Serve hot with extra milk, honey, cinnamon and fresh berries.