In just a few hours Mark and I are heading out on a kid-free weekend in Branson. I am just a little excited! It is hard to focus on much else, but I wanted to pop in and share this easy, but fun, holiday breakfast recipe for Gingerbread Quinoa.
Pretty much any time I mention quinoa, the kids pop up their heads and excitedly if I can make this version. I think I can say they enjoy it!
The funny thing is I am not sure they know of gingerbread as a bread (or rather a cake) they know it as a flavor. Because of how I need to bake for our family (gluten, dairy, and egg free and without ener-g egg replacers or gums as they hurt my stomach) baking isn’t the easiest thing in the world for me. Most gum substitutes (flax seed and pysillium husk) also don’t agree with me that well, so I mostly just avoid baking.
But, I seriously crave the spicy, ginger-y, and molasses-y flavor of gingerbread espescially around Christmas. It isn’t so much a bread thing for me as it is a class of flavors.
Since, I am always looking for fun ways to flavor both oatmeal and quinoa I figured I should try flavoring it “gingerbread flavor”. I had, after all, already addressed turning my other two favorite dessert inspired flavors into breakfast foods, with pumpkin pie quinoa and carrot cake baked oatmeal.
I tried both gingerbread oatmeal and gingerbread quinoa. The winner was the quinoa because I liked the individual grains (slightly) swimming in a gingerbread-y flavors and coconut milk vs. the creamy more homogeneous oatmeal. I also liked that fact that I enjoyed it both hot and cold, so leftovers were a little more usable then the oatmeal was. All in all, it is absolutely delicious and in line with the season.
- 2 cups quinoa, soaked 15 minutes rinsed
- 3½ cups water
- 1 Tablespoon cinnamon,
- 1½ -2 teaspoons ginger (depending on how strong you like it)
- 1 pinch cloves
- 1 teaspoon salt
- 1½ t vanilla
- ¼ cup molasses + additional sweetener of choice
- 2 tablespoons coconut oil or ghee
- Milk of choice for serving (I used coconut milk)
- Additional Molasses for serving (optional)
- Cover the quinoa with water and let sit 15 minutes, rinse and drain until the water runs clear (I find seeing if it is clear hard so just rinse in a drainer for several minutes while agitating the quinoa in the strainer).
- Put the drained quinoa, water, cinnamon, ginger, cloves, and salt in a pot. Cover and bring to a boil. Lower to a simmer and cook covered, stirring occasionally, for about 12-15 minutes until the quinoa is tender and the water absorbed.
- Stir in the molasses and vanilla. Add additional sweetener (sucanat, honey, maple syrup) to taste. I don't measure, but think I use ¼ - ⅓ cup depending on the other sweetener. Stir in the oil or ghee.
- Serve with milk of choice and an additional drizzle of molasses if desired. Can serve with chopped nuts, raisins, et cettera too.