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Monday, July 28, 2014

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


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)


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!


  1. This looks like a wonderful way to start any day. Love peach and blueberry together!
    Renee - Kudos Kitchen

  2. I have yet to try quinoa as a breakfast item, I see recipes and wonder if I would like it

    yours seem perfect!

  3. I love quinoa but I've never had it for breakfast. Sounds delicious!! Great pick this month :)

  4. Why have I never had quinoa for breakfast? Must remedy. Great SRC pick!

  5. I love sweet quinoa! Sometimes I cook it in apple juice, but almond milk is a great idea, too!! Thanks for the inspiration :)

  6. Your peaches look so ripe and fresh. I want to reach into the screen and grab them. Happy reveal day!

  7. I love how we were on the same stream of thought - we both made things with peaches and blueberries! :)

  8. Hi Avril - how serendipitous that we actually got each other's blogs this time around - doesn't often seem to happen that way. I so totally enjoyed exploring your blog too, and thank you so much for the lovely kind things that you have shared. I'm so thrilled that you made this dish, as you just reminded me that despite the fact that it's winter here, I haven't made this dish for ages. It's the perfect brekkie for this time of year here, so I need to start making it again. Glad you enjoyed it.
    Sue xo

  9. What a great use for quinoa! I haven't cooked with it in forever, but this sure looks like a WONDERFUL way to get great use from such a wonderful ingredient! Great SRC pick this month!

  10. This is totally my kind of breakfast! It would make me feel so good all day :-)

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