Passover-Friendly Cinnamon-Scented Breakfast Quinoa
Kemp Minifie
Is quinoa the new breakfast of champions? According to a marathon runner friend, it is. She loads up on quinoa before every race. But you don’t have to be an athlete to get an energy boost from it. My husband and I find that a big bowl of quinoa in the morning holds us well into the afternoon. We love the chewy texture and earthier flavor of the red quinoa, but because it costs a bit more than the white variety, I often mix the two. If you add some of the black, you’ll really start the day on a colorful note. Feel free to add as many accompaniments as you wish. I’m a big fan of flaky sea salt and love the surprise of a little briny crunch on top of my morning cereal.
SEE MORE: 12 Things To Make With Matzoh
yield: Makes 4 servings
active time: 5 minutes
total time: 30 minutes
Ingredients:
1 cup quinoa (all red or a mix of red, white, or black)
1 1/2 cups water
2 cinnamon sticks
1/4 teaspoon salt
Accompaniments: Broken or chopped walnuts, pure maple syrup or honey, milk, and flaky sea salt such as Maldon
Preparation:
Wash quinoa in several changes of water in a bowl, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large fine-mesh sieve after each rinse), until water is clear.
SEE MORE: Passover Brisket Recipes
Drain washed quinoa well in a large fine-mesh sieve.
Combine all ingredients in a heavy medium saucepan and bring to a boil, covered. Reduce heat to low and cook, covered, until water is absorbed and quinoa is tender, about 20 minutes.
Remove pan from heat and let stand, covered, 5 minutes. Fluff with a fork and keep covered to keep warm. Remove cinnamon sticks.
Divide quinoa among bowls and top with walnuts, maple syrup or honey, milk, and sea salt.
See more from Epicurious:
The Best Kosher Wines
9 Passover Ingredient Swaps To Try
The Ultimate Passover Planner
Kosher Desserts for Seder
