Hot Quinoa Cereal with Tahini, Spices, and Fruit
Recipe by Tami Ganeles Weiser; photo contributed by Grace Kosner
Prep Time: 10 minutes Cook Time: 5 minutes
Try breakfast with a Mediterranean accent: a nutty-tasting hot quinoa cereal brightened with sweet-spicy ras al hanout, tahini, honey and fresh fruit that will sustain you until lunchtime. It’s quick and easy and can become a dairy meal or a pareve one depending on your choice of milk. If you are serving more than two, the recipe multiplies easily.
2 cups milk, coconut milk, oat milk or hemp milk
1 cup water
¼ teaspoon Sweet Ras al Hanout, homemade or store-bought
1 cup Arrowhead Mills Quinoa Rice & Shine hot cereal
¼ cup plain tahini
3 tablespoons honey
1 cup fresh seasonal fruit, preferably apricot slices, fresh figs, blueberries and orange segments
2 tablespoons chopped pistachios, optional garnish
- Pour the milk into a medium-sized saucepan, cover, set over high heat and bring to a boil.
- Add the ras al hanout and the quinoa, whisking constantly to insure that it is not lumpy. The mixture will return to a boil in a few seconds, and it will begin to thicken.
- Immediately reduce the heat to a simmer. Cook, whisking, for 1 minute. Add the tahini and honey, whisk to combine, and cook for another minute. Serve immediately with fresh fruit and pistachios if desired.