This ‘make-ahead’ breakfast recipe sourced from Zanitea’s Tea Foodie blog is a yummy but wholesome option for those who are always rushing out the door in the morning. Make it your own by using any combination of breakfast mix-ins. Or instead of honey, fruit, and nuts, use shredded chicken and diced vegies and voila! You’ve got yourself lunch!
2 cups water
1 cup quinoa, rinsed
Mix-ins: honey, chopped nuts, dried fruit, cinnamon
Bring the water to a boil. Add the quinoa and tea bags. Nestle the tea bags into the quinoa so they are covered with water. Reduce heat to a low simmer, cover, and cook until all the water has absorbed, about 20 minutes. Remove from heat and leave covered for 5 more minutes. Remove cover and tea bags, fluff quinoa with a fork, and serve individual bowlfuls with your favorite toss-ins. Store covered in the refrigerator for up to several days. For a creamy morning breakfast, reheat with a little milk.
Makes about 4 cups