Author Notes: In the time it takes to cook oatmeal, you can have breakfast in a bowl with quinoa, peanuts and molasses. It’s rich and satisfying, to keep you going all morning. It has grain goodness, protein in the quinoa and both calcium and iron from the quinoa and blackstrap as well. You could make it sweeter, you could make it spicier, but this is the way I like it. Good with fresh fruit — go for color, choosing something like strawberries or kiwis.
This grew out of a recipe at www.cookingquinoa.net. My main contribution was to cook it all in one pot, and a few other tweaks. You can continue to adapt this to your taste. Iit can easily be made gluten-free by switching the barley for another grain. Replace peanut butter with any nut or seed butters, or some dairy butter. —susan g
Serves: 1 – 2
cup quinoa, rinsed
cup barley flakes
tablespoon blackstrap molasses
tablespoon peanut butter
berries, kiwi or other fruits, cut
- Put the quinoa, barley flakes and 2 cups of water in a 1 quart pot with a good pinch of sea salt. Bring to a boil, reduce heat to cook at a simmer with the lid slightly ajar (or covered, depending on your pot and your stove). In about 20 minutes, the quinoa should be cooked (showing pits in the top and the little tails unfurled). Most of the water will be absorbed.
- Stir in molasses, peanut butter and cinnamon. Serve with fruit.
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