Maple Quinoa Breakfast Cereal with Sesame Seed Buttermilk

Quinoa really is a special (and addictive) gluten-free grain alternative. The nutty taste, easy preparation, and sky-high nutrient count are impossible to ignore. 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 and tastes like a nut makes the best breakfast cereal. Don’t get me wrong. I adore cold cereals Super-Charged Breakfast Bowl and smoothies Sunshine Nutrient Smoothie but when I want warm comfort food in the morning with a unique favor twist this cereal is at the top of my menu. Quinoa, sesame seeds, lemon, maple….nature’s golden comfort foods.

As if hot quinoa cereal isn’t out of step enough, I included sesame seed “buttermilk” for the base. It sounds a lot more exotic than it really is. It’s simply fresh sesame seed milk infused with lemon juice (and optional probiotics) that’s allowed to culture for 30 minutes (or more) on the counter. This process sours the sesame seed milk and to my taste buds, turns it into almost-buttermilk.

Unlike dairy milk, this seed milk doesn’t curdle or separate when fermented. It stays smooth and delicious and adds radiant creaminess to the cereal. 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?

Sesame seeds….One nutrient in these tiny seeds particularly 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, zinc and protein, all of which support bone health. White and Brown sesame seeds are similar nutritionally so both can be used. White sesame seeds are a great option for making milk because the husks are already removed and they are a little milder in flavor however either one makes great milk. You simply can’t go wrong by adding these delicious little seeds to your life.

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.

A creamy, rich, über delicious hot breakfast with nutty undertones and sweet maple goodness. Comfort food for the hungry Soul. 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/gluten-free, and serves 2 persons.

Maple Quinoa Cereal w/Sesame Seed “Buttermilk”

Sesame Seed “Buttermilk”:

This recipe produces enough milk for both the cereal and for topping.

You can make the milk beforehand and store refrigerated before using.

You can ferment the milk up to 24 hours on the counter.

You can strain through a fine sieve once blended for smoother milk however it works without straining for cooking.

1 cup hulled (white) sesame seeds
3 cups water
1 Tbsp fresh lemon juice
1/4 tsp probiotic powder (optional)
2 Tbsp golden flax oil or flax oil

Add sesame seeds, water, and flax oil to a blender. Blend on high speed until very smooth and warm.
Transfer to a glass jar or other container.
Stir in the lemon juice (and probiotic powder if using) until well mixed.
Cover and let stand for 30 minutes or up to 24 hours.
Use immediately 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.

Assorted Toppings: