There are always a handful of strawberries that aren’t quite snack worthy…so having a reason to roast them was why I tried this recipe. The ‘quinoa porridge’ was a wonderful bonus, and all of us were delighted. Borrowed from, ‘Gluten-Free for Good’, by Samantha Seneviratne, this is yet another yummy way to start your day – enjoy!
Creamy Breakfast Quinoa with Roasted Strawberries
1 1/2 to 2 c. fresh strawberries, halved or quartered
1 T. EACH maple syrup AND butter, cut into pieces
1/4 t. cinnamon
1 c. quinoa AND 3 c. 2% or whole milk AND a pinch of kosher salt
Preheat the oven to 400 and in a medium pot, combine the quinoa, milk and salt. Simmer gently over medium-low heat until the mix has reduced, thickened a bit and the quinoa is tender – this will take about 20 minutes.
As the quinoa cooks, toss together the strawberries, maple syrup, butter and cinnamon in a small baking dish and bake for about 10 minutes, stirring partway through, until the berries have softened and released some of their juices.
Spoon the quinoa into 4 bowls and top with the juicy strawberries and extra milk and maple syrup as you wish.
- Category: Breakfast, Quinoa, Strawberry