Welcome to October’s reveal for The Secret Recipe Club! This month, my assignment was Pretty Polymath. You might recognize Hetal from last season’s Masterchef US! I was a little intimated by Hetal’s blog knowing that she was cooking at a caliber that far exceeds where I’m at, plus she cooks a lot of Indian food that I’m not familiar with. There were a few recipes that looked intriguing and I would love to try them, but I’ll need to find a grocery store that carries some of the ingredients that my little store has on the shelves.
I settled on her recipe for Breakfast Quinoa. I’ve been mentioning to my husband about trying quinoa for breakfast in place of oatmeal, but he just gives me this sideward glance when I mention using quinoa in another recipe. It’s been my go to grain lately and I love how many nutritional benefits it has. It was a hardy breakfast for me last week on one of our cold mornings. It’s been really cold her in PA this week and I could have gone for a bowl of yesterday morning when the temps were barely at freezing! I topped my quinoa with sliced bananas and some walnuts. I think next time I make it, I’m going to add a dollop of almond butter and swirl it in. YUM!
1/4 cup quinoa
1/4 cup rolled oats
1 cup milk (I used unsweetened vanilla almond milk)
1/2 cup water
1 tsp pumpkin pie spice
1/2 Tbsp honey
1/2 Tbsp brown sugar
fruit and nuts to top
In a small saucepan, bring the water and milk to a boil. Add in the quinoa and oats, stir to combine. Reduce heat and cover with a lid. Simmer on low for 15 minutes. Add the pumpkin pie spice, honey and brown sugar. Cook for an additional 8 to 10 minutes or until the quinoa is completely cooked. Serve in bowls and top with fruit and nuts.