Breakfast Quinoa with Fruits & Honey
This week, IHCC members are cooking with any Ellie Krieger's dish using ancient grains, i.e. farro, kamut, spelt, barley, blue corn, teff, millet, quinoa, amaranth, wild rice, buckwheat, freekah, chia, polenta.
Hmmm. Let's see, I have kamut, barley, millet, quinoa, and buckwheat in my pantry, and I want to make something that will include honey. Ellie's Honey Harvest Quinoa popped up in my mind right away! I have made mine with adaptations, as usual. :D
|Pink and green, my favorite color combo nowadays.|
Recipe adapted from here.
1/2 cup quinoa, rinsed
1 & 1/3 cups water
1/4 cup milk
2 tablespoons honey, plus more for drizzling
1/2 large purple dragon fruit (pitaya), peeled & cut into chunks
A handful cashew nuts, lightly roasted
1. Place quinoa in a pot with water. Bring to a boil over high heat, then decrease heat and let it simmer, covered, for 5 minutes.
2. When the quinoa is cooked, turn off heat and set aside to cool. Once cool, fluff the quinoa with a fork. Stir in milk, honey, and dragon fruit. Mix until well combined.
3. Serve in bowls, top with cashew nuts and a drizzle of honey.
|I could do with moreeeee honeyyyyy!|
|The day starts right with such delicious breakfast. :)|
This post is also linked to the event, Little Thumbs Up (Little Thumbs Up March 2016: Honey) organized by Zoe (Bake for Happy Kids), Doreen (My Little Favourite DIY) and hosted by Joyce (joycescapade.com).