warm spiced breakfast quinoa

January 6, 2012

This is a departure from the kinds of breakfast I usually post in this space. Normally, it’s all about weekend breakfasts. Well, it’s more exciting isn’t it? Who doesn’t want to be wooed by sweetcorn fritters, fancy potatoes, waffles, fry ups, french toast, biscuits and bacon, and pancakes?

But more likely than not, you – like me – eat something much more normal most weekdays. Something along the lines of some muesli and milk, runny eggs on toast, bagels with cream cheese, granola and yoghurt, almond or peanut butter and banana smooshed on toast, or simple greens and eggs.

This here is a new kid on my breakfast block. It’s had a look at oatmeal and gone, “yeah, that’s great but what about THIS?”

The best thing about this cereal, straight off the bat, is that you pre-make it so no time is wasted early in the a.m. when you’re fighting the urge to lie down and nap on the kitchen floor with your cat.

Make a big batch (the recipe below makes enough for about five breakfasts) and then in the morning just pop some in a saucepan with some milk to warm it through and you’re ready to eat.

It’s super filling and unbelievably creamy, whilst managing to retain a definite crunch. The cinnamon and ginger are such warming spices, you feel like you’re getting a giant healthy hug. Quinoa and millet are both really easy to digest (and gluten-free), plus ginger aids with digestion – basically it’s one of the most gentle things you can put in your body first thing in the morning. I told you, healthy hug.

It’ll warm you to your frigid core and it’s so bloody good for you, you might just get a medal for eating it. Can I rave any more? Make it. Eat it. Do it.

Breakfast Quinoa
from My New Roots

For the cereal base


  • 1 cup quinoa
  • 1 cup millet
  • 4 ½ cups water
  • pinch of sea salt


  1. Rinse grains well. Place in saucepan and add the water and salt.
  2. Bring to a boil, then reduce to simmer until the water is absorbed, about 20 minutes.
  3. Let cool slightly. Store in a container in the fridge.

For each portion of cereal


  • 1 cup cooked grain mix
  • ¼ cup water or milk (I use almond or soy)
  • ¼ tsp ground cinnamon
  • generous pinch ground ginger
  • 1 tsp chia seeds (optional)
  • fresh fruit
  • 1 tbsp maple syrup
  • handful chopped nuts, such as almonds or walnuts (optional)
  • dollop of yoghurt (optional)


  1. Measure out one cup of the cooked grain mix and place in a small saucepan with the water or milk. Heat over medium heat until warmed through. Remove form heat.
  2. Stir in the cinnamon, ginger, and chia seeds if you’re adding them.
  3. Place grain mix in a bowl, drizzle with maple syrup, add nuts and chopped fresh fruit, plus a dollop of yoghurt, if you fancy it.
Email this to someonePin on PinterestTweet about this on TwitterShare on Google+Share on FacebookShare on RedditShare on StumbleUpon

Previous post:

Next post: