Friday, April 6, 2012

Gingery Cranberry Breakfast Quinoa

Its spring and while I love hot cereal for breakfast in the morning, I'm so over the same old oatmeal I've been eating all winter long. This morning I switched it up with quinoa with cranberries, spiked with crystallized ginger. It was so nice I thought I'd share it with you.

 Ginger Cranberry Breakfast Quinoa

1 cup red quinoa, rinsed
2 1/2 cups water
1/4 cup crystalized ginger, chopped
1/3 cup dried cranberries
honey, to taste
splash of milk of your choice (almond, soy, rice or dairy)

Bring quinoa and water to a boil. Add ginger and cranberries, lower heat and cover with a lid. Cook for 15 to 20 minutes, until quinoa is soft and 'splits' open. Serve with a splash of milk (I love it with almond milk) and a drizzle of honey.

Do you have any Easter plans? I'll be spreading my kitchen table with some of my favorite spring foods, rhubarb and asparagus. What are you cooking up for the weekend?


  1. Yum! I am still on a Bob's Red Mill hot cereal kick. I make it with almond milk, walnuts, cinnamon, sometimed nutmeg, and either dried cranberries or banana slices. What kind of quinoa did you use? It looks dark brown or red.

    I'm about to blog about my weekend cooking plans (or lack thereof)...

    1. Your breakfast sounds delicious. Sometimes I swap out the cranberry for some sliced bananas on top as well. I used red quinoa for this recipe.