Since going gluten free we nearly always have a hot breakfast. We usually have eggs or our 9 grain breakfast cereal.Last night I had trouble sleeping and I laid here thinking of all the things I wanted to make today in the kitchen. I then remembered a breakfast I haven't made in a long time. I ended up getting out of bed way too early because of it. I just had to start it. I was starving. I started the quinoa soaking long before the sun was up. When it was finally ready to eat the house had filled with the scents of coconut and cinnamon. I like to soak quinoa instead of just rinsing it. If you have the time to soak it long enough for it to start sprouting it is even better. The flavor is mellow and nutty. This morning I made a huge pot so I could have some leftovers. The weather here has been cold and this is the perfect start to the day.
Sprouted Quinoa with Cinnamon Apples and Coconut
2 cups whole quinoa (soaked for at least a couple hours then well rinsed - this helps remove the bitter coating and any grit) 4 cups of water pinch of salt 2 diced apples pinch of cardamom pinch of freshly grated nutmeg 1/2 t cinnamon 1 cup of coconut milk 1 t vanilla extract
Bring water to a boil. Add all ingredients except for the coconut milk and vanilla. Cook on medium for approx 20 minutes or until all the water is absorbed and quinoa is tender. Remove from heat. Add coconut milk and vanilla. We like to eat ours with some maple syrup or agave nectar. YUM!