When I traveled to Denver, Colorado at the beginning of the summer, my friend Danielle prepared me this wonderful breakfast. It’s a breakfast that is light and delicious but filling and hearty for the start of a long day. I was surprised when I went to Denver how different the food culture was in comparison to Columbus. Many of the restaurants toted gluten-free and vegetarian options that are not-as-common in the Midwest.
Quinoa was a menu item that kept reappearing in my adventures in Denver in hearty dishes, pilaf-style sides, and as a substitute for toast. Obviously this is a versatile grain that seems to be a popular new trend. Yesterday, my friend in Vancouver said she made a quinoa salad with green & red peppers, cucumber, red & green onion, red cabbage, apples, cherries, cheese, & balsamic vinegar. I find that recipe to be a little overwhelming, but she was glowing with joy when she reported all her ingredients.
Anyways, this breakfast will make you feel like Jonathon Borofsky’s The Dancers under the beautiful blue of Denver’s summer sky (even in the winter time).
Quinoa Almond Cereal
1/4 c. prepared quinoa
1/2 c. vanilla almond milk
2 dashes cinnamon
1/4 c. toasted raw almonds
To begin, prepare quinoa according to instructions printed on packaging. I made the recommended 1/2 c. dry quinoa to 1 cup of water so I could save time during my busier mornings this week.While the quinoa is boiling & steaming, preheat the oven to 400 degrees. Grab a handful of almonds and place on a baking sheet. Put them in the oven for 6-8 minutes or until slightly browned & fragrant.
Finally, pour a 1/2 c. of vanilla almond milk over the top & sprinkle on your toasted almonds! Yum! Enjoy your gluten-free alternative to traditional grain cereal!