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Quinoa is often turned into a creamy hot breakfast cereal in Bolivia, where much of the world's quinoa is grown. This healthy breakfast quinoa recipe is a hot cereal that is infused with an aromatic chai-inspired blend of spices--cinnamon, nutmeg and ginger.

Source: EatingWell Magazine, March/April 2013


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Place quinoa in a fine-mesh sieve and rinse well with cold water. Heat a medium saucepan over medium-high heat. Add quinoa and cook, stirring, until the grains are separated and smell fragrant, 2 to 4 minutes. Stir in milk, water, cinnamon, nutmeg, ginger and salt. Bring to a boil. Reduce heat to maintain a simmer and cook uncovered, stirring occasionally, until the quinoa is tender, 20 to 25 minutes. Remove from heat. Stir in honey and vanilla.

  • Whisk egg white in a small bowl with 1 tablespoon of the hot cereal. Repeat with 5 more tablespoons until the egg white is completely incorporated. Stir in currants (or raisins). Return the cereal to the saucepan and cook, stirring, over medium-low heat until thickened slightly, 1 to 2 minutes.


Make Ahead Tip: Cover and refrigerate for up to 1 day; serve cold or reheat over low heat or in the microwave; thin with water or milk as desired.

Nutrition Facts

scant 1 cup
311 calories; protein 12.4g; carbohydrates 58.3g; dietary fiber 4g; sugars 31.8g; fat 3.9g; saturated fat 1.1g; cholesterol 6.1mg; vitamin a iu 253.6IU; vitamin c 0.6mg; folate 86.3mcg; calcium 193.2mg; iron 2.5mg; magnesium 105mg; potassium 547.4mg; sodium 161.2mg; thiamin 0.2mg; added sugar 17g.

2 starch, 1/2 fruit, 1 other carbohydrate, 1/2 low-fat milk