Cinnamon-Scented Breakfast Quinoa

breakfast brunch low fat vegetarian quick & easy mother's day quinoa fall winter healthy low cholesterol cinnamon gourmet quick and healthy sugar conscious kidney friendly vegan pescatarian dairy free wheat/gluten-free peanut free soy free no sugar added kosher

Kemp Minifie

Makes 4 servings

Source

Ingredients

1 cup quinoa (all red or a mix of red, white, or black)

1 1/2 cups water

2 cinnamon sticks

1/4 teaspoon salt

Broken or chopped walnuts, pure maple syrup or honey, milk, and flaky sea salt such as Maldon

Method

Wash quinoa in several changes of water in a bowl, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large fine-mesh sieve after each rinse), until water is clear.

Drain washed quinoa well in a large fine-mesh sieve.

Combine all ingredients in a heavy medium saucepan and bring to a boil, covered. Reduce heat to low and cook, covered, until water is absorbed and quinoa is tender, about 20 minutes.

Remove pan from heat and let stand, covered, 5 minutes. Fluff with a fork and keep covered to keep warm. Remove cinnamon sticks.

Divide quinoa among bowls and top with walnuts, maple syrup or honey, milk, and sea salt.