{"id":10352,"date":"2014-11-03T05:00:07","date_gmt":"2014-11-03T11:00:07","guid":{"rendered":"http:\/\/www.blissfulbasil.com\/?p=10352"},"modified":"2021-04-27T14:13:01","modified_gmt":"2021-04-27T20:13:01","slug":"hot-quinoa-cereal-cooking-with-ancient-grains-review","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/hot-quinoa-cereal-cooking-with-ancient-grains-review\/","title":{"rendered":"Hot Quinoa Cereal & Cooking with Ancient Grains Review"},"content":{"rendered":"

\"Hot<\/a><\/p>\n

If you asked Dan his opinion on the matter, he might\u00a0say I've developed a bit of a cookbook-collecting obsession. I, on the other hand, would\u00a0like to think I'm simply devoted to building an ever-growing research library.<\/p>\n

Obsession aside, one of my absolute favorite things to do on Sunday mornings is flip through cookbooks, both old and new, and gaze at the inspiring photos and recipes. When I was contacted to review a fellow Chicagoan's cookbook, Cooking With Ancient Grains<\/span>, I happily agreed and awaited the book's arrival.<\/p>\n

\"Cooking<\/p>\n

Maria Baez Kijac's\u00a0Cooking With Ancient Grains<\/span> is timely given the sweeping affinity for quinoa, amaranth, chia, and ka\u00f1iwa. The book is packed with 75 innovative, inspiring, and superfood-laden recipes, most of which are accompanied by colorful photos. Although the recipes are\u00a0not strictly vegan or vegetarian, plenty of them are and many others can be easily modified to fit either lifestyle. Maria kicks off the book with a history on ancient grains along with easy, fool-proof ways to prepare the basics (e.g., boiled quinoa, chia gel, toasted chia seeds, etc). The book then unfolds into breakfast, appetizers, soups, salads, entr\u00e9es, and desserts, leaving no course\u00a0unturned. The recipes are simple and approachable with easy-to-follow\u00a0instructions. This cookbook is a must-have\u00a0for any kitchen where ancient grains make a regular appearance. After five years of making quinoa\u00a0with\u00a0inconsistent results, I now know the trick to making perfect quinoa every time.<\/p>\n

\"Cooking<\/p>\n

One of the first recipes to catch my attention in Maria's book\u00a0was a\u00a0delicious-looking Hot Quinoa Cereal that is comparable to a protein-rich oatmeal. The recipe is versatile, welcoming to adjustments, and so creamy and delicious. After making it just a few times, it's quickly becoming a staple in my breakfast rotation. It's the\u00a0ideal warm, comforting, and energizing fall breakfast because you can top it with anything and everything you choose.<\/p>\n

The only modifications I made to Maria's recipe were upping the spices and the variety of toppings. What can I say? I'm a toppings girl.\u00a0This is one of the creamiest and coziest breakfasts I've had in a long time, and it's packed with warming spices.<\/p>\n

To make it, you'll simply boil your quinoa according to Maria's instructions; add it to a sauce pan along with two cups of nut milk, a cinnamon stick, and dried fruits; and bring it to a simmer until thickened. Once it's thickened, you'll stir in a sweetener and spices, divide it between bowls (or save some for later), and top it with a variety of goodness. I chose dried currants, dried cranberries, pomegranate seeds, pepitas, and fresh raspberries for the toppings, but the options are endless.<\/p>\n

\"Hot<\/a><\/p>\n

\"Hot<\/a><\/p>\n

\"Hot<\/a><\/p>\n

\"Hot<\/a><\/p>\n

\"Hot<\/a><\/p>\n

\"Hot<\/a><\/p>\n

<\/div>

\ud83d\udcd6 Recipe<\/h2>
\n\t
\"Hot<\/div>\n\t
<\/div>\n\t\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print<\/a>\n\t<\/path><\/g><\/svg><\/span> Pin<\/a>\n\t
<\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span>
5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Hot Quinoa Cereal<\/h2>\n
<\/div>\n
To make this hot quinoa cereal, you'll simply boil your quinoa according to Maria's instructions; add it to a sauce pan along with two cups of nut milk, a cinnamon stick, and dried fruits; and bring it to a simmer until thickened. Once it's thickened, you'll stir in a sweetener and spices, divide it between bowls (or save some for later), and top it with a variety of goodness. I chose dried currants, dried cranberries, pomegranate seeds, pepitas, and fresh raspberries for the toppings, but the options are endless.<\/span><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Breakfast, Cereal, Grain<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>25 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>35 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>4<\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>Maria Baez Kijac | Cooking with Ancient Grains<\/span><\/div>\n\n\n

Ingredients<\/h3>

For the Basic Boiled Quinoa<\/h4>