Weather: 25 degrees, gloriously clear
What I’m listening to: This Love, FM Radio
As I was preparing to write this post, I realized that there is a theme throughout my childhood of hot cereal. I have a wistful fondness for the stuff that began with my grandmother often cooking up some variety of it for me on the stovetop in the early mornings when I was in elementary school – Cream of Wheat and Malt O Meal were regulars, often with raisins. Then, a while later, my step-father’s father introduced me to the incredible miracle that are long-cooked old fashioned oats with butter, brown sugar, and whole milk with a side of buttered wheat toast.
If you like this recipe, you may also like Spiced Maple Pumpkin Breakfast Quinoa or my Quinoa & Egg Enchilada Skillet.
Strawberries & Cream Breakfast Quinoa
Hot, creamy quinoa porridge topped with fresh strawberries and sliced almonds.
Yields: 2 servings
- 2 cups steamed quinoa, hot
- ½ cup sweetened Greek yogurt (like vanilla or honey flavor)
- ½ cup milk
- 12 strawberries, hulled and quartered
- 2 tablespoons sliced almonds
- For serving: additional milk or sweeteners (like honey, sugar, or agave nectar), to taste
In a bowl, stir together the sweetened Greek yogurt and milk until smooth. Divide the hot steamed quinoa into two serving bowls. Pour half of the yogurt/milk mixture over each bowl. Top each bowl with the strawberries and almonds. Serve with additional milk and sweeteners, such as honey, sugar, or agave nectar, to taste.