Katie Tested, Scientist Approved

After my last post on quinoa, my sister Julia informed me (in the comment section) that quinoa is a perfect protein with 9 amino acids your body can't make but needs. She's a scientist. For reals. She knows these things. So after learning that, I decided that maybe I was on to something with this quinoa kick. I had come across a recipe for a breakfast quinoa and was intrigued. I've got the savory quinoa down for lunch, but a sweet quinoa? Sounded interesting. I made it this morning and ate it at school... quite tasty! I liked the chewy texture and cinnamon smell. The blackberries were a nice touch.

This one calls for red quinoa, a different type from the one I use to make my Greek quinoa salad. I've found the red version under the same brand name as the regular:

Warm and Nutty Quinoa

Adapted from 101cookbooks.com

1/2 c. skim milk

1/2 c. water

1/2 c. red quinoa (rinsed briefly)

1 t. honey or agave nectar

1/2 c. blackberries

1/4 c. chopped pecans

Bring milk, water, and quinoa to boil in a small saucepan. Reduce to medium low heat, cover, and simmer for about 15 minutes, until grain is tender and almost all liquid has been absorbed. Remove from heat and let stand for 5 minutes. Scoop in serving bowl(s) and add honey, blackberries, and pecans. Enjoy!