I was quite excited to find this recipe last week because I struggle to find ways of eating quinoa that I like. I don’t really like the taste of it but it’s healthy and not to hard to find in Japan. I am on a mission to get the hubby to eat more whole grains. Being Japanese, he grew up eating white rice two or three times per day and unfortunately, won’t switch over to brown rice. I need to be more inventive. He doesn’t like when I serve barley instead of rice (even when I make non-Japanese food) but I can add a bit of barley to rice. So basically I can’t mess with the rice. Cereal is another story. Lately we have been eating granola, fruit and yogurt for breakfast. This is a perfect opportunity to throw some more whole grains on top. He can’t eat much in the morning volume-wise so I need to make really calorie dense but healthy breakfasts.
1 cup quinoa
2-3 tablespoons brown sugar (use maple syrup if you have it, I didn’t)
1 tablespoon water (if you use maple syrup, skip this)
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon sea salt
Preheat the oven to 170C. Mix the sugar and water in the bottom of a bowl that will comfortably hold all of the ingredients. If you use maple syrup, add the quinoa first and drizzle with syrup. Add the rest of the ingredients and stir until the quinoa is coated well. Spread out on a greased cookie sheet (I used a silicon sheet but still sprayed it with oil since there was no fat added). Bake for 20-30 minutes until browned. The original recipe says fifteen minutes but I made a triple batch. Stir the mixture a couple times during the baking process. I found a cooking chopstick worked really well for this.
The hubby enjoyed this on his yogurt and so did I.