Breakfast Quinoa With Fruit and Almonds

Recipe from Martha Shulman.


Several readers have asked me about the way I cook quinoa, which differs from the package directions. I use three parts water to one part quinoa. I cook the quinoa until the grains are fluffy and a spiral appears as the outer germ separates from each grain (15 minutes). Then I drain off the excess water through a strainer, return the quinoa to the hot saucepan, cover the pan with a towel and put the lid back on, so the quinoa will dry out and fluff.

Quinoa will cook well using two parts water to one part quinoa, but I find that the grains are fluffier if I do it my way.

Quinoa cooks so quickly that you can make it for breakfast without getting up especially early to do so. But you can save a precious 20 minutes if you cook the quinoa ahead of time.

The trick here is to cook the plums just long enough so that they bleed a little bit, which makes the porridge very pretty, but not so long that they completely break down.

1 tablespoon unsalted butter
2 to 3 plums, pitted and diced
1/4 cup dried fruit, such as cranberries, cherries or diced apricots
1/4 teaspoon ground cinnamon (more to taste)
1 to 2 tablespoons honey or agave nectar
24 almonds, halved or slivered
4 cups (loosely packed) cooked quinoa (1 cup uncooked)
Milk or yogurt to taste

1. Heat a large, heavy saucepan over medium heat, and add the butter. When the sizzling begins to subside, add the plums, dried fruit and cinnamon. Stir gently until the plums begin to break down slightly, one to two minutes, and add the honey or agave nectar and the almonds. Stir together for 30 seconds to a minute, and add the cooked quinoa. Toss the ingredients together gently and heat through. Add milk, if desired, and heat through, stirring. Or serve as is, topped with yogurt if you wish.

Yield: Serves four to six.

Advance preparation: Cooked quinoa will keep for about four days in the refrigerator. The entire dish can be made a day ahead, and reheated in the pan or in a microwave.

Nutritional information per serving (four servings): 283 calories; 9 grams fat; 2 grams saturated fat; 8 milligrams cholesterol; 43 grams carbohydrates; 5 grams dietary fiber; 5 milligrams sodium (does not include salt added during cooking); 8 grams protein

Nutritional information per serving (six servings): 189 calories; 6 grams fat; 2 grams saturated fat; 5 milligrams cholesterol; 29 grams carbohydrates; 3 grams dietary fiber; 3 milligrams sodium (does not include salt added during cooking); 5 grams protein
Martha Rose Shulman can be reached at martha-rose-shulman.com. Her