Peach and Blueberry Breakfast Quinoa

I have always loved to travel.  It's exciting to discover new places in the world and learn how so many others live and move about in their every day  lives.  This month for my Secret Recipe Club assignment I was given the opportunity to travel (virtually) to New Zealand!  What fun!  I got to visit a lovely lady named, Sue who blogs at Couscous and Consciousness. 
Sue has created and put vast amounts of care into an abundance of healthy, delicious and beautiful dishes.  She offers recipes ranging from decadent desserts such as, Lemony Peach Cake and  Double Chocolate Raspberry Brownies. Or if you are looking for a savory dish how about a recipe for Italian Sausage with Gnocchi and Red Peppers or even better an appetizer of Fig & Blue Cheese Wontons. 

As much as I wanted to make the Espresso Caramel Bars I chose to stay on the healthy side of my taste buds and make a lovely dish of Peach & Blueberry Breakfast Quinoa. A fantastic, nutritious and oh-so-delicious warm cereal - it can be served cold too if you wish.

I was fascinated to discover a recipe that called for fruit along side the grain of quinoa. It was a dish of simplicity and fantastic flavor. Ground cinnamon, a splash of real maple syrup, some vanilla almond milk,  fresh fruit and cooked quinoa all come together to make a delicious warm cereal. Move over oatmeal there is a new warm cereal in town that starts with a Q and ends with an A.  Yum!

Peach & Blueberry Breakfast Quinoa

             (recipe from Couscous and Consciousness)

                      2 small servings or 1 large serving

Ingredients:

1/2 cup water

1/2 cup almond milk (I used unsweetened vanilla almond milk)

1/2 cup dry quinoa, rinsed thoroughly (original recipe calls for red quinoa, I used white quinoa)

1 cup fresh blueberries

2 peaches, sliced

1/4 cup chopped nuts, optional 

1/4 tsp ground cinnamon

2 tsp maple syrup (honey or agave nectar can also be used)

Directions:

1. Cook quinoa - place water, almond milk and quinoa in medium saucepan over medium heat. Bring to a boil, cover and reduce heat to low.  Cook for 15- 20 minutes or until all liquid has been absorbed. Remove from heat and allow to stand with cover remaining on for 5-10 minutes.

2. Stir in cinnamon and fruit.  Pour into serving bowls and drizzle sweetener and sprinkle chopped nuts over cereal.  Enjoy! 

 Happy Peach & Blueberry Break Quinoa Making!