Martha Stewart Breakfast Quinoa

Martha Stewart breakfast quinoa is an easy, creamy porridge made with quinoa, milk and fresh blueberries, ready in 30 minutes with just a few ingredients. This healthy breakfast idea fits busy weekday mornings, lazy weekend brunch and make-ahead meal prep, since leftovers reheat well.

Rinse the quinoa in a fine-mesh strainer before it ever touches the milk, because that removes the natural coating that tastes soapy. Skip the rinse and the whole pot picks up a bitter, off flavor that no sugar or cinnamon can hide.

Martha cooks the quinoa like a porridge, simmering it in milk instead of water until nearly all of it is absorbed. That slow soak turns the tiny seeds hearty and rich. A splash of fresh milk at the end then loosens it back to a creamy, spoonable texture.

Martha Stewart Breakfast Quinoa

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

3

servings

Prep time

5

minutes

Cooking time

25

minutes

Calories

360

kcal

Quinoa simmers in milk with brown sugar and cinnamon until it turns thick, tender and spoonable, then blueberries warm through just before serving. A splash of cold milk on top keeps every bowl creamy.

Ingredients

• 2 cups whole or low-fat milk, plus more for serving
  

• 1 cup quinoa, rinsed
  

• 3 tablespoons light-brown sugar, plus more for serving
  

• 1/8 teaspoon ground cinnamon, plus more for serving
  

• 1 cup (½ pint) fresh blueberries, plus more for serving
  

Directions

• Boil the milk: Bring 2 cups milk to a boil in a small saucepan. Then stir in 1 cup rinsed quinoa and return it to a boil.
• Simmer the quinoa: Reduce the heat to low and cover the pan. Simmer for about 15 minutes, until three-quarters of the milk has been absorbed.
• Add sugar and cinnamon: Stir in 3 tablespoons light-brown sugar and 1/8 teaspoon ground cinnamon. Cover again and cook about 8 minutes, until almost all the milk is absorbed.
• Fold in the berries: Stir in 1 cup blueberries and cook for just 30 seconds. That is enough to warm them through without turning them to mush.
• Serve: Spoon the quinoa into bowls and pour a little extra milk over each one. Finish with more brown sugar, cinnamon and a handful of fresh blueberries.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Cuisinart fine mesh strainer set, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different milk for breakfast quinoa?

Yes, any milk works here. Whole milk gives the creamiest result, low-fat trims the calories, and almond, soy or coconut milk all cook up well too.

Why do I need to rinse quinoa first?

Quinoa has a natural coating called saponin that can make the cooked seeds taste soapy. A quick rinse in a fine-mesh strainer washes it off, so don't skip it.

How do I store and reheat leftovers?

Keep leftovers in a sealed container in the fridge for up to 3 days. When you want a bowl, add a splash of milk and microwave it in 1-minute rounds until hot all the way through.

What can I use instead of brown sugar and blueberries?

Maple syrup, honey or agave replace the brown sugar, or you can leave the sweetener out entirely. Raspberries, blackberries, sliced banana, chopped apple or pear and even grapefruit segments all work in place of blueberries.

How do I know the quinoa is done without making it mushy?

It is ready when the seeds are tender and fluffy, most of the milk is absorbed, and each seed shows a tiny curled tail. Check it as the cook time winds down, because overcooked quinoa turns sticky and mushy.