Black Quinoa with Avocado, Almonds, and Honey
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Martha Stewart Living, January 2011
- Yield Serves 6
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Ingredients
- 2 cups water
- 1/4 teaspoon salt
- 1 cup black quinoa
- 1 1/2 cups almond milk
- 1 thinly sliced avocado
- 6 tablespoons sliced toasted almonds
- 6 tablespoons honey
Directions
-
Bring water and salt to a boil. Whisk in grains. Return to a boil. Reduce
heat to low. Simmer, covered, for 15
to 17 minutes. Let stand for
5 minutes. Fluff with a fork and top with almond milk, avocado, almonds, and honey.
Does anyone know where I can find black quinoa?
I really enjoyed this dish; however, after a month without sugar, 1 tbsp of honey per serving is waaaay too much! Next time, I'm going to reduce it to an 1/8 or 1/4 of a tbsp for each serving.The sweetness made my head hurt! I also found that I didn't need as much almond milk as called for, and I agree with Bing28, this meal may require banana over avocado - or both!!
I've been looking for new gluten-free, porridge-type breakfasts (read: warming for winter mornings) so I tried this recipe and made it exactly as listed. it was interesting! Not exactly crave-worthy, but the black quinoa was much crunchier and nuttier than 'regular' (white) quinoa. Didn't feel very breakfasty, though, so I think next time I would try it would a few banana slices instead of the avocado.