I have seen posts about people eating quinoa for breakfast, and I’ve even been tempted to make Oats for dinner. It all seems a bit backwards, but quinoa is a protein packed grain with a wonderful nutty flavor, so it only makes sense that it would go great with breakfast! Who hasn’t enjoy fruit and nuts with breakfast? Peanut Butter and Jam? Berries and oats? You get the idea… So today. while I was wondering what to do with the last of my frozen rhubarb, I decided to try out a new recipe for Breakfast Quinoa.
If you’re lucky enough to have kids that sleep in on the weekends, or that don’t demand food the second they open their eyes in the morning, this would be a prefect recipe to start the day with as it takes about an hour in the oven. On the other hand, if you and your family like to start off with a big bowl of breakfast first thing in the morning, then do like I did, and make it the night before, store it I the fridge and enjoy it cold, or heat it up in the oven or microwave to enjoy it in all of it’s cozy warm breakfast glory. Or better yet, just bake it in individual sized dishes so it takes less time in the oven!
Anyway you try it, I am sure you will love this Apple Rhubarb Breakfast Quinoa:
1/2 Cup Diced Rhubarb Stalks
1 1/2 Cups Diced Apples
1/2 Cup Oats
1 Cup Quinoa
2 tsp Cinnamon
2 1/2 Cups Cashew Milk or Almond Milk
1 Tbsp Maple Syrup
In an oven safe baking dish, stir together the rhubarb, apples, oats, quinoa and cinnamon, until combined.
In a measuring cup, mix together the maple syrup and nut milk.
Pour into the baking dish.
Bake for 1 hour, or until all of the liquid has been absorbed by the oats and quinoa.