Few things are as satisfying, or good for you, as a bowl of oatmeal in the morning. It’s a powerhouse breakfast food with satiating fiber and protein. But would you believe there’s a grain that can fuel you longer with more fiber and protein? It’s quinoa.
Sound too freaky? I used to think the same thing, until I started experimenting with the neutral-flavored grain that ranks amongst the best super foods. The opportunity to have an even stronger start to my day was all the encouragement I needed to try this grain outside of dinner.
You can top your breakfast quinoa anyway you like, mimicking your favorite bowl of oatmeal. Since the vacation house we’re renting in Savannah has a huge fig tree in the backyard that is starting to produce, we went with beautifully sweet and tender figs with a light drizzle of honey. Is there anything better than a fresh fig picked by your own hands?
By preparing the quinoa with condensed milk instead of water, we achieved a thick, creamy texture similar to your standard bowl of oats. If this meal isn’t the centerpiece of your breakfast, it serves nicely as dessert after brunch or dinner.
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1/2 cup quinoa
1/2 cup + 1 Tbsp. condensed milk
1/2 cup water
8 fresh figs
4 Tbsp. honey
1. In a sauce pan, add the quinoa, 1/2 cup of condensed milk, and water. Bring to boil and then reduce to low and cover for about 15 minutes. Watch closely as to avoid burning.
2. Rinse the figs and slice to your preference — thin slices, halves or quarters.
3. When the quinoa is finished, add the tablespoon of condensed milk and honey. Serve in four bowls topped with figs and drizzle more honey if desired.
Like I said, I love quinoa and the endless ways to use it. Some of my other fave quinoa recipes include:
Recipe and photos by Brandi Koskie and Dana Shultz