Editor’s note: As much as we love Leo’s, sometimes you just need some home cooking. With that in mind, Vox is going to be bringing you weekly recipes that are easy to make regardless of how busy your schedule is and how underwhelming your dorm’s culinary facilities are.
Every now and then—and for some of us more frequently than others—all of us have those days when we roll out of bed a little groggier than usual, knowing that Leo’s just isn’t going to cut it. Whether it’s a morning before a late class when the cereal in your room and the mushy eggs at Leo’s just don’t sound appealing, or the day after a long night when changing out of sweatpants to go down to breakfast just isn’t going to happen, sometimes it’s nice to have other options.
Quinoa is an unusual creature that doesn’t quite fall into any one category—it’s officially called a “pseudocereal”—but when correctly prepared it’s somewhat reminiscent of oatmeal, and makes a great meal anytime! Quinoa is served hot, and it is high in protein, fiber, and iron, making it a comforting and nourishing morning-after snack or healthy pre-class breakfast!
What You’ll Need (Makes one serving):
- 1 cup Quinoa
- 2 cups water
- Cinnamon and/or Allspice (flavor to taste, and you can substitute any other spices you like)
- Optional (but delicious): syrup or honey, blueberries or other fruit
Read on for how to prepare it!
How to Make It:
- Heat a pot to medium-high and pour quinoa in. Toast quinoa until fragrant, but don’t burn it!
- Add water and spices, then lower heat to a simmer.
- Simmer for around 12 minutes, or until the quinoa is tender. Make sure the white dot of starch is gone, but beyond that, cook to your taste.
- Bring to a boil briefly (1 to 2 minutes)
- Serve, mixed with any fruit, honey, or other toppings you want, and enjoy!
Want to Switch It up?
- You can substitute milk or soy milk for water, and add any other spices you want!
- This is a breakfast recipe, but Quinoa is very versatile! If you enjoy this, e-mail us or look online for other great recipes, from breakfast to snacks to entrees—Quinoa can do it all!
Credit for this delicious recipe belongs to Faith Mulroy, resident cook of New South 3.
Photo from Flickr user : amanda, used under a Creative Commons license.