Martha wrote her personal column in Feb Living about her favorite breakfast dishes. One that caught my eye was breakfast quinoa. Quinoa is a grain that is similar to barley or Israeli couscous. I’ve experimented with it a few times as a side dish, but never would have considered it for breakfast. So, one morning, I decided to try it. The recipe has you cook the quinoa in milk and it says it should take 23 minutes total. You add brown sugar and cinnamon for flavor.
I cooked mine for 30 minutes and it was as hard as pebbles. I had to abort since I had to get going, so I just covered it and turned the stove off. When I got back home an hour or so later, I added more milk and turned it on again for about 15 minutes. Still too hard. I put it in the fridge and got it out the next morning. This time I added a lot more milk – all in all I would say I at least had to double the amount of milk this called for – and cooked it for another half hour. Finally, finally, it was soft enough to eat.
It tasted a lot like steel cut oatmeal, especially with the cinnamon and sugar, which is how I make oatmeal. It was something different, but I would probably rather have oatmeal.