For some people, quinoa can be off-putting due to its texture. It's comparable to something like couscous... but not quite the same. For myself, certain recipes are a complete no-go. For instance, I just made a wonderful bocconcini and oregano salad, full of fresh and tasty vegetables. Yet I could not get over the texture of the quinoa! Most of the salad went to waste, which was disappointing because the ingredients were not cheap. I think what makes this recipe different is that it has oats in it as well, so texture-wise it seems just slightly different from regular hot oatmeal.
1 cup water
3 tablespoons quinoa
3 tablespoons quick-rolled oats
1-2 teaspoons maple syrup, honey or brown sugar
1 teaspoon flax (*ground or whole seeds)
3 tablespoons fruit of choice (I didn't have any fresh berries on hand, so ended up thawing a frozen 4-berry blend)
milk, half and half cream or yogurt (vanilla or flavour of choice)
* Most experts will recommend using ground flax seed over whole seeds. Ground flax is easier to digest than whole seeds, so you may not end up getting all the health benefits from whole seeds. Flax seed is high in fibre and omega-3 fatty acids. If purchasing flax seed for the first time, store in an airtight container or bag and keep refrigerated, as it will go rancid over time.
Place the water and quinoa in a small pot, bring to a boil and cover. Reduce to a simmer and cook for 12 minutes. Stir in the oats, cover and continue to cook for another 5 minutes, until the oats are tender. Stir in the maple syrup and flax and keep over heat for 1 more minute. Top with fruit and cream and serve immediately.
That's it! Enjoy!
Source: adapted from: Quinoa 365: The Everyday Superfood