I tried this recipe last weekend after having some leftover quinoa or bulgur from dinner. It’s really a filling dish with a lot of texture and flavor. It has all kinds of whole complex carbs, vitamins from fresh berries, protein filled nuts (I used walnuts) and natural sugar. I love it. You should give it a go.
- 1 cup organic 1% low fat milk (I used almond milk)
- 1 cup water (I used leftover bulgur so I omitted the extra water required to make it from scratch)
- 1 cup organic quinoa, (hs note: rinse quinoa)
- 2 cups fresh blackberries
- 1/2 teaspoon ground cinnamon
- 1/3 cup chopped pecans, toasted* (I didn’t toast mine)
- 4 teaspoons organic agave nectar
If you are making the quinoa or bulgur from scratch, follow the recipe below. However I find it more handy to pre-make it so that you can warm it more quickly in the morning. I added the plain grain to a pot, added almond milk and frozen berries with the nuts. When the berries are warmed through I add the cinnamon and agave. The whole process takes 5 minutes, and is much more realistic for my lifestyle (you know, late to rise, lazy, ect…)
- From scratch: Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.
Serves 4
source: 101 Cookbooks
Recipe Hunter 