While we eat a ton of quinoa (we make it in our rice cooker!), I’ve never actually considered making quinoa for breakfast until I found a breakfast quinoa recipe on the Silk website.
I have to admit that I haven’t been eating as healthfully as I’d like recently… Knowing that eating a healthy breakfast helps me stay on track for the day, I decided to give breakfast quinoa a try with an open mind. And wow, did it ever exceed my expectations!
When you cook quinoa in soymilk, something magical happens. I love the firm texture of the cooked quinoa (versus a mushier oatmeal), and the Silk Original Soymilk gives it lots of richness and creaminess. I sweetened mine with brown sugar and added some cinnamon and dried cranberries for additional flavor and texture, but this is a super versatile recipe, and you can easily adapt it to suit your tastes.
Raisins, dried cherries or dried apples would make wonderful mix-ins, or you can go the fresh route with diced peaches, blueberries or strawberries. Don’t like brown sugar? Substitute your favorite honey or agave nectar. And instead of toasted pecans, try walnuts, almonds, or cashews. You could even stir in your favorite nut butter.
The combination of quinoa and soymilk means this breakfast quinoa recipe is packed with protein, while still being relatively low calorie. It’s a filling breakfast option that keeps me feeling full until lunchtime!
Cooking With Soymilk
Did you know that soymilk can be substituted one for one with dairy in your favorite recipes? With more calcium and fewer fat and calories, it’s a great way to lighten up those recipes that you normally save for special occasions. It’s delicious in smoothies, mashed potatoes, creamy soups, and breakfast treats — and that’s just scratching the surface!
This conversation is sponsored by Silk. The opinions and text are all mine.