I love oatmeal and hot cereal for breakfast so I am intrigued to use quinoa in a hot cereal. I’ve eaten dishes with quinoa in restaurants but have not cooked with it so this is a new thing for me. The aspect of making the recipe the night before is also appealing for a working mom who gets a teenager off to high school in the morning.
This recipe is from an insert in Everyday with Rachael Ray magazine. You combine almond milk (I used soy), 1/2 sliced banana, quinoa, flaxseed, cinnamon and 2 Tablespoons water in a saucepan and cook about 10 minutes. Use transfer the cooked mixture to a microwave safe bowl and cover it to refrigerate overnight. In the morning, microwave the cereal for about 2 minutes and top with dried fruit and slivered almonds. (I couldn’t pass up fresh raspberries instead of dried fruit.)