I was wrong about you. Sorry for picking you out of muffins and pancakes all these years. Good thing Ford’s Filling Station makes such amazing French toast (brioche with stewed blueberries and creme fraiche; closer to me than the celebrated TJ’s) or I never would have come to appreciate you. So glad you now appear regularly at the breakfast table, along with the coffee. As a friend who also works with children once described the magic liquid, “it just makes it easier to smile.” Or refrain from yelling obscenities while smacking your head against the wall, even if he started it.
It’s a Good Thing my mom bought me a subscription to my girl Martha’s mag, as she had just the thing for incorporating blueberries into a new what-are-we-having-for-breakfast-other-than-eggs-again dish. Quinoa, last year’s darling of the health food circles, makes a sweet comeback here disguised as a hot cereal, and it actually works. I’m not encouraging you to eat it because it’s good for you; eat it because it’s tasty.
Adapted from Martha Stewart in her February 2010 issue
Makes 2 cups
2 C milk or soy milk
1 C quinoa
3 T brown sugar
¼ t cinnamon
1 C blueberries
-Bring milk to a boil in a small saucepan.
-Add quinoa and reduce to low heat. Cover and let simmer for 15 minutes.
-Stir in brown sugar and cinnamon. Cover and cook for 8 minutes.
-Stir in blueberries and cook for about 30 seconds.
-Eat, adding additional milk, sugar, cinnamon, or blueberries to your preference.