Name: Gluten-Free Hot Quinoa Breakfast with Blueberries and Almonds
Total time: 40 min
Ingredients: 1 cup prewashed white quinoa; 1 cup water; 1/8 teaspoon salt; 1 cup almond milk , plus extra for serving; 5 ounces (142 grams/1 cup) fresh blueberries; 1/2 cup whole almonds , toasted and chopped; 1 tablespoon honey

Why This Recipe Works

We skipped toasting the quinoa to keep the flavor profile on the neutral side so that it could work with a variety of stir-ins, and also because we wanted to keep this morning recipe simple. To deliver the consistency we were after, we used a 2:1 ratio of liquid to quinoa and then cooked the quinoa until it partially broke down. We started by cooking it with 1 cup of water until it was almost done, then we added a cup of almond milk (for a little richness and flavor boost) and continued to cook until the milk was mostly absorbed and the quinoa had the consistency of porridge. With the technique down, we looked at flavorings. Honey, almonds, and blueberries were a good trio, and we used almond milk to reinforce the nut flavor.

Before You Begin

If you prefer, replace almond milk with an equal amount of whole milk.

Instructions

Bring quinoa, water, and salt to simmer in medium saucepan. Reduce heat to low, cover, and continue to simmer until quinoa is just tender, 15 to 17 minutes.

Uncover, stir in milk, and cook, stirring often, until milk is mostly absorbed and quinoa has consistency of porridge, about 10 minutes. Stir in blueberries, almonds, and honey. Serve, adding additional milk as needed to adjust consistency.