Quinoa is a great choice in salads, as a substitute for rice or other such starchier ingredients in side dishes (being packed with nutrients doesn’t hurt either!), but less often is it thought of for breakfast (probably because it’s usually use in the aforementioned foods… we wouldn’t think of rice for breakfast, so why would we think of quinoa?). However, the consistency of quinoa when cooked down a bit more is right in line with oatmeal (almost like a steel cut oatmeal, with some parts a bit mushier while others still have a little bit of grain to them).
Developing this recipe is what led me to the new love of my culinary life: blended cottage cheese (lactose free, of course). I put the “recipe” for that here. It’s really not a recipe, per se… it’s “throw the cottage cheese in a dish, use an immersion blender to blend.” When cottage cheese is blended, something truly wonderful happens. You end up with a super thick (can be thinned out a bit with some Almond Milk or other non-dairy milk if needed, though), smooth and creamy product that is like a cross between Greek Yogurt and Cream Cheese. So far as I’ve found, there is no lactose free greek yogurt, and cream cheese is out for obvious reasons, so this is truly wonderful.
Anyhoo, once I figured that out, this oatmeal came together quite easily. A quick, 10 minute homemade strawberry sauce cooks while the quinoa is cooking and you’re blending your cottage cheese, so you end up with this deluxe breakfast in 25 minutes or less (total time depends on how much you wish to cook down your quinoa/how mushy you would like it to be). I threw some cardamom and vanilla in with the quinoa while it cooked for some extra flavor and opted to cook the quinoa in milk for some added creaminess. Everything worked beautifully and the end result tasted amazing!
The strawberry sauce is of course a bit high in sugar, and there’s the sugar that is already naturally contained within the strawberries, which brings a serving of this oatmeal to 14g of sugar. BUT, even most plain flavored yogurts contain at least 12-13g of sugar, and any other kind (vanilla or berries or some such thing) can go up into the 30g range. so when put into perspective, the 14g of sugar in a serving of this oatmeal is really not that bad. It’s so delicious, it’s worth using the sugar allotment here instead of with yogurt or some other food with sugar throughout the day on the days when you eat it.
I hope you enjoy this breakfast treat as much as Ilya and I did! (as usual he was game for trying my concoction and he LOVED it!). And now that the blended cottage cheese has come into my life, there’s no limit on what other delicious, creamy quinoa oatmeal creations will be discovered and featured here on the blog!