I have gone quinoa crazy. I had thought brown rice would be my big staple now that I am gluten free. No longer! How could I not defect to Camp Quinoa? It cooks faster, has a great nutty taste, soft yet crisp texture, and has far superior nutritional value. I was so jazzed by last night's Curried Apple Quinoa success, that I promptly made a breakfast dish this morning. (I am also going spice crazy!)
1 cup hot water
2-3 T loose leaf chai tea
1/2 cup quinoa
1/2 t vanilla
milk or soy milk
Steep the loose leaf chai in the hot water for 5-7 minutes. Strain brewed tea into a small saucepan. Add quinoa and vanilla, bring to a boil. Cover and reduce to a simmer. Simmer for 10 minutes or until quinoa is tender. Remove from heat. Fluff quinoa ans mix in raisins (as much or little as you prefer.) Cover and allow to sit for 3-5 minutes (raisins will soften and plump.) Serve with a light (or heavy) drizzle of honey, top with milk. Enjoy!
I bet this would also be good topped with some toasted almond slivers or slices. I love the chai flavoring. I am going to play around with this and see how other spices (minus the tea) would work. Cardamon pods and star anise, perhaps?