Quinoa. It would be so easy to rebel against this tiny but mighty seed that’s been hailed as the modern day grain messiah. It’s just everywhere now. To the point of being annoying. But I can’t. Quinoa really is a special (and addictive) grain alternative. The nutty taste, easy preparation, and sky-high nutrient count are just too hard to overlook. I’ve already shared two other quinoa recipes Black Quinoa with Roasted Brussels Sprouts and Tomato Mint Chutney and Italian Style Pizza with Quinoa Crust so it’s obvious I am in love with it. This recipe gives quinoa yet another dimension as hot cooked cereal made with……quinoa flakes.
That gorgeous seed that looks like a grain makes the best breakfast cereal. It totally eclipsed my old cooked oatmeal cereal bowls. The first time I made this I was in awe: where had this hot cereal been all of my life? Don’t get me wrong. I adore my other morning foods, especially my Super-Charged Breakfast Bowl. But when I want something warm and comforting, and just plain old school cooked breakfasty food, this cereal gets my prompt attention. Quinoa, sesame seeds, lemon, maple….stomach be still.
I did something totally out of the ordinary for this breakfast. As if making hot quinoa cereal isn’t out of step enough, I cooked it in sesame seed “buttermilk”. It sounds a lot more glamorous than it really is. It’s simply fresh sesame seed milk that’s mixed with lemon juice (and optional probiotics), and allowed to stand on the counter for 15 – 20 minutes. This process literally sours the sesame seed milk and to my taste buds, turns it into a buttermilk-something drink. Then thing that really impressed me is that unlike dairy, this milk doesn’t curdle or separate when soured. It’s delicious and added radiant creaminess to the nutty quinoa. You might think two strong flavors like that would clash however they got along just beautifully.
I’m all over anything soured or fermented these days so culturing the sesame seed milk was natural for me. Souring, culturing, and fermenting all increase nutrient levels and make foods more digestible. It also adds potent friendly bacteria and helps protect your gut. It also adds a unique flavors to foods that’s just plain unbeatable. Soured sesame seed milk…..super food and a half.
Sesame seeds….you have a whole lot to offer; beauty, taste, and a staggering amount of nutrients. One in particular grabbed my attention; copper. Copper is a trace mineral that’s key to a number of body functions like building strong tissue, maintaining your blood volume, and producing energy in your cells. Plant foods are the best source of copper with sesame seeds at the top of the list. You need copper to manufacture collagen, that super important protein that keeps your skin taut and your body limber. Sesame seeds are also a good alkaline source of calcium and zinc, which both support bone health. You simply can’t go wrong by adding these delicious little seeds to your diet.
This breakfast is easy to make and so delicious. Sesame seeds can be used without soaking them first, and the quinoa cereal cooks up in only a few minutes. How’s that for ease? And if you aren’t crazy about quinoa, you can easily substitute with rolled oats, Scottish oats or any other flaked grain of choice. Creamy, rich, thick and über delicious, this is breakfast for champions of another kind; the ones that want energy and glow and unending flavor. I hope you enjoy this unique breakfast dish. It’s a gift from nature…..with a little help from my kitchen.
This recipe is dairy, nut and gluten-free, and serves 2 persons.
Maple Quinoa Breakfast Cereal w/Sesame Seed Buttermilk
Sesame Seed Buttermilk:
This should produce enough milk for cooking the cereal and for topping when serving.
- 1 cup hulled (white) sesame seeds
- 3 cups water
- 1 Tbsp fresh lemon juice
- Add sesame seeds and water to a blender. Blend on high speed until fairly smooth, scraping down the sides periodically.
- Strain the milk using a nut milk bag or fine sieve into a bowl.
- Stir in the lemon juice until well incorporated.
- Let stand on the counter for 15 – 20 minutes to sour.
- Use immediately or refrigerate until ready to use.
- Yields about 3 cups.
- Can be stored refrigerated up to 3 days.
Maple Quinoa Cereal:
- 2 cups Sesame Seed Buttermilk (recipe above)
- 2/3 cup Quinoa flakes
- 2 Tbsp pure maple syrup or maple sugar
- 2 tsp vanilla
- 1/4 – 1/2 tsp sea salt
- Add Sesame Seed Buttermilk and sea salt to a saucepan.
- Bring to a boil.
- Whisk in the quinoa flakes slowly until well incorporated.
- Reduce heat and cook covered for 2 – 3 minutes.
- Remove from heat and let stand for about 5 minutes.
- Stir in the maple syrup and vanilla.
- Set aside.
- Yields about 2 cups.
- leftover Sesame Seed Buttermilk
- fresh fruit
- dried fruit
- chopped nuts
- grated cinnamon or other spices
- maple syrup or other sweetener of choice.
- Add Maple Quinoa Cereal to serving bowls.
- Add Toppings of choice.