Apparently, I have a new favorite breakfast dish. It's rich in fiber and so versatile...it's the incomparable Quinoa! lol Growing up in a Haitian household, we would have dishes like Akasan or Labouyi, which are a thick, corn meal-based porridge often served in the morning for breakfast, or after dinner as a dessert. The sweetness and creamy consistency makes for a true delicacy in Haitian cuisine.
I decided to loosely duplicate this with quinoa, and it turned out pretty damn delicious. First, cook your quinoa. Usually, it's 1 cup of quinoa to 2 cups of water. Cook it like you would white rice. Once the liquid has absorbed and it's fully cooked, you'll want to prepare the following ingredients to go into your blender:
~ warm cooked quinoa ~ 1 cup of almond milk (soy or coconut milk will also work) ~ 1 tbsp of cinnamon ~ 1 tsp of agave nectar (or maple syrup) ~ 1/2 tsp of vanilla extract ~ a pinch of salt
Blend all your ingredients. Use a wooden spoon to scrape the sides down if it gets stuck. If your consistency is too thick, add more milk. To measure the creaminess you want, you may consider putting in only half of the quinoa to start, and then slowly adding in the more until you reach the desired texture. That's it! It's ready to serve.
I used brown sugar and granola, but you can decorate it with other goodies such as: almonds, pecans, coconut shavings, cinnamon, raisins, bananas, blueberries, etc.