Feel-good breakfast – sweet quinoa with honey, bananas and cinnamon

I've had a horrible morning. I won't bore you with it, but there was a cop ringing my doorbell incessantly this morning. I tried to keep the pillow over my head to ignore it. Don't worry, I didn't do anything bad, I'm not that kinda girl.

I turned to one of Otis's favorite breakfasts to cheer myself up – quinoa cooked with milk and agave syrup, topped with sliced bananas, cinnamon and honey. Indulgent, yes. Earthy-crunchy? Kind of. But really, really yummy. Like oatmeal, but with better texture.

Comments

[tommy]

This quinoa porridge has inspired me to look at grains differently. I've only ever had oats sweet. Even sweet rice porridge is a bit weird to me although it's a traditional Chinese dish.

[natasha]

It's so good, and the texture is definitely better than oatmeal. I am excited to have it again for breakfast today! I am going to make black rice pudding for the next Apartment Dinner Series, so I will post pictures of that in the next month or so. It's a really lovely dish, for breakfast or dessert.

[Sergio]

Did you use flaked quinoa or whole? Can;t tell from the pic. Great recipe though! Some sliced almonds in there would also taste great- bring out the nutty flavor of quinoa. Another tip is to try to toast the quinoa a bit before adding the water.

[natasha]

I used whole quinoa, soaking it and rinsing it through about three times to take the bitterness away. You're right, I will try some almonds and certainly toasting it too, sounds yummy.