Maple Quinoa Breakfast Cereal with Sesame Seed Buttermilk

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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’m a fan. This delicious recipe adds yet another dimension to quinoa; 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 morning bowl of deliciousness 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 loaded with flavor, this cereal gets my prompt attention. Quinoa, sesame seeds, lemon, maple….nature’s comfort food.

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 exotic than it really is. It’s simply fresh sesame seed milk infused with lemon juice (and optional probiotics), and allowed to ferment on the counter for 15 – 20 minutes. This process literally sours the sesame seed milk and to my taste buds, turns it into almost-buttermilk. I especially like that unlike dairy, this milk doesn’t curdle or separate when soured. It stays smooth and delicious and added radiant creaminess to my nutty quinoa. I’m all over anything soured or fermented these days so culturing sesame seed milk was a natural step for me.

Souring, culturing, and fermenting all increase nutrient levels and make foods more digestible. It also adds potent friendly bacteria, helps protect your gut, and removes natural sugars that might tip your blood sugar levels in the wrong direction. Did I fail to mention that souring also adds a unique flavor that you can luxuriate in both sweet and savory dishes? Soured sesame seed milk…..super food plus.

Sesame seeds….you have a a lot to offer; beauty, taste, and a staggering amount of nutrients. One nutrient 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. And if the favor of straight up quinoa flakes is a bit intense for you, feel free to combine with rolled oats or any other cereal grain of choice. Creamy, rich, thick and über delicious, this is breakfast for champions of another kind; the ones that want energy, 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 recipe produces enough milk to make the cereal and for serving.

Soaking the seeds beforehand creates a smoother milk however it’s not necessary for this recipe since most of the milk is cooked into the cereal. If you want smoother milk you can also strain through a fine sieve once blended.

1 cup hulled (white) sesame seeds, soaked for 2 – 6 hours then drained and rinsed thoroughly
3 cups water
1 Tbsp fresh lemon juice
1/4 tsp probiotic powder (optional)

Add soaked sesame seeds and water to a blender. Blend on high speed until smooth.
Stir in the lemon juice (and probiotic powder if using) until well mixed.
Cover and let stand for 15 – 20 minutes to sour. You can let it sour longer if you wish, up to 12 hours in another covered container on the counter.
Use immediately in the recipe below or store refrigerated. The milk will continue to gently sour while stored. Can be stored refrigerated up to 3 days.
Yields about 3 cups.

Maple Quinoa Cereal:

2 cups Sesame Seed Buttermilk (recipe above)
2/3 cup Quinoa flakes
2 Tbsp pure maple syrup
2 tsp vanilla
1/4 – 1/2 tsp sea salt

Add the Sesame Seed Buttermilk and sea salt to a saucepan.
Bring to a boil.
Slowly whisk in the quinoa flakes until well incorporated.
Reduce heat, cover, and simmer 3-4 minutes, stirring occasionally while cooking.
When ready, remove from heat and let stand for about 5 minutes.
Stir in the maple syrup and vanilla until well mixed.
Yields about 2 cups.