1/3 cup Quinoa, rinsed
1/2 cup water
/2 cup unsweetened Soy/Almond milk
(this is my latest obsession, I buy the West Soy brand, but you can use any milk that your little heart desires!)
Honey, Cinnamon & Ginger to taste
Combine quinoa, water, and soy milk in a pot and bring to a boil over VERY low heat. Low heat helps maintain the integrity of the soy milk which has a habit of make a frothy, sticky mess when exposed to high heat. As soon as the liquid starts to boil reduce heat, cover and simmer over very low heat for 10 minutes. Turn off heat, stir, then replace cover and let the quinoa sit for another 3-5 minutes (depending on if you want your quin(wh)oatmeal more or less liquid-y).
Add honey to sweeten, then sprinkle with cinnamon and ginger.
Why quinoa instead of regular oats, you ask? As advised by my Ayurvedic practitioner, Pratima; I am avoiding sugar and gluten as much as possible. Quinoa, amaranth, millet, and buckwheat are non-glutinous grains. I don't know much about cooking with the others, but I LOVE quinoa because of its texture and quirky look. Plus, it's super filling.
The possibilities for this dish are endless! You can add nuts, fresh fruit, dry fruit, agave nectar instead of honey. For a savory dish you might add some chopped veggies, herbs, and maybe some cumin and turmeric powder.
Smile and enjoy the creative and soulful act of cooking yourself (and friends perhaps?) a nourishing, healthy meal!