It’s time for episode 7 of TV Dinner on ulive and this one is going to blow your mind. It’s quinoa for breakfast. Maybe you’ve already had it and you’re all, Jam, you’re mad late to this. But for those of us who always thought of quinoa as a dinner food, this is a game-changer. The woman behind it? My new friend Liz Stein, founder of the incredibly successful and delicious granola company Purely Elizabeth. All of their food is free of soy, dairy and gluten and certified vegan as well. (Try the pumpkin fig granola and you’ll never eat another kind again.)
Anyway my friend Noah introduced me to Liz and I knew right away I had to have her on TV Dinner. But since her company’s granola recipe is a secret, she suggested we make this banana nut breakfast quinoa instead. I was hesitant about starting the day with quinoa cause I always thought of it as savory, not sweet, but this recipe won me over with the first spoonful. It tastes and smells like french toast because of the cinnamon and vanilla, but instead of the carbs and by proxy, guilt that comes with those slabs of egg and butter-drenched bread, you have a bowl of yummy superfood goodness.
You must try; it’s so easy to make. Liz brought up a good point the day we were filming, too: you can make a huge batch of plain quinoa and keep it in the fridge or freezer. That way when you’re ready for a little breakfast action, just heat it up and toss in the seeds and spices.
For more recipes from Liz and Purely Elizabeth, check out their Fall magazine which is full of great ideas. And there also may or may not be an interview with yours truly.
Ingredients
- 2 cups non-dairy milk
- 1 cup quinoa, uncooked
- 1 TBSP cinnamon
- 1 TBSP vanilla
- 2 TBSP chia seeds
- 2 TBSP flax seeds
- 2 TBSP sliced almonds
- 1 banana, sliced thin
- maple syrup, for serving
Instructions
- Bring milk and quinoa to a boil (according to package).
- Add cinnamon and vanilla.
- Reduce to a simmer, cover, and cook until all liquid is absorbed (about 15 minutes), stirring occasionally.
- Add chia, flax and almonds and stir for 2-3 minutes.
- Serve with a sliced banana and maple syrup on top.
A Recipe From Jamie Shupak | www.thetvdinner.com
Jamie,
I always loved breakfast for dinner, but with quinoa, I now love dinner for breakfast. Great idea. ‘Can’t wait to try it. Congrats on the new novel, too. ‘Can’t wait to read it!
You’re gonna love this recipe, Carol. Let me know when you make it!
that’s a breakfast that I’d like to make a big batch up and have it all week — seems like a nice Sunday activity!