Published on November 7th, 2012 | by Becky Striepe4
Rice Cooker Quinoa Breakfast Cereal
We know that quinoa is super healthy, and we know it’s great in place of rice in all kinds of savory dishes, but supper isn’t the only meal where this tasty seed can shine. Check out this recipe for a simple quinoa breakfast cereal!
I got this idea when Tanya suggested making a yummy-sounding amaranth cereal for breakfast, but when I hit the store there was no amaranth to be had! Rather than totally give up on an oatmeal alternative, I took a mental pantry inventory and decided to use the quinoa that I already had and other wise follow Tanya’s suggestion. I was not disappointed!
Quinoa takes 15-20 minutes on the stove, and in the morning you might not have time to stand over the pot. Rice cooker to the rescue! I use my rice cooker for all kinds of grains, not just rice. If you don’t have a rice cooker, I highly recommend picking one up, and definitely choose one that comes with a steamer basket. You can throw grains and water in the bottom and veggies and a protein up top for a no-fuss weeknight meal. We have a rice cooker supper at least once a week in my house when things get too hectic to stand over the stove.
The only complete rice cooker failure that I’ve had so far was an attempt to make steel cut oats. Don’t do it, you guys!
Otherwise, you can pretty much cook any grain in the rice cooker with the same grain to water ratio as you’d use on the stovetop. The difference is that you don’t have to be there. Just dump it in before you hop in the shower, and when you get out: voila! Hot breakfast.
This recipe uses a higher water:quinoa ratio, because I wanted the currants to plump up as they cooked. If you don’t use dried fruit, you can use 2/3 cups water instead of the full cup that this calls for.
Quinoa Breakfast Cereal
Yield: 1 serving
- 1/3 cup quinoa
- 1 cup water
- 1/4 cup currants, or you favorite dried fruit
- 1 tablespoon Earth Balance or olive oil
- 2 tablespoons sliced almonds, or nuts or seeds of your choice
- 1/2 cup soy milk, at room temperature
- 1 tablespoon maple syrup, optional (but recommended!)
- Combine the quinoa, water, currants, and Earth Balance in your rice cooker, and set it to cook.
- When the rice cooker pops, transfer the cereal to a bowl, add the rest of the I gradients, stir, and eat!
What’s your favorite way to cook quinoa? I’ve been wanting to try this Coconut Quinoa with Kale recipe from our sister site, Vibrant Wellness Journal.
photo by Becky Striepe