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Breakfast Quinoa

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  • Prep 5 min
  • Total 15 min
  • Servings 4
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Quick-fix quinoa is the quick and hearty base for this new spin on hot cereal. Experiment with healthy mix-ins to make it your own.
By Elizabeth Dehn
Updated Mar 18, 2011
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  • 2 cups water, milk or soy milk
  • 1 cup quinoa, rinsed
  • 1/4 teaspoon ground cinnamon
  • 1 cup fresh or frozen blueberries (thawed)
  • 1/4 cup toasted pecans or walnuts
  • Maple syrup (optional)


  • 1
    In a small saucepan, heat water to boiling over high heat. Add quinoa; return to boiling. Reduce heat to low; cover and cook for 15 minutes or until liquid is absorbed (mixture will still be moist).
  • 2
    Stir in cinnamon. Spoon quinoa into bowls. Top with blueberries, nuts, and sweeten to taste with a drizzle of maple syrup.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use more liquid for a creamier cereal, or serve additional milk or cream on the side.
  • tip 2
    Try varying the recipe with your favorite dried or fresh fruits and nuts.


Nutrition Facts are not available for this recipe
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