Again, it is the international year of quinoa, and so I am making special effort to learn new quinoa recipes. This was superb in concert with Sleepy Monk coffee made on French press.
Pumpkin Breakfast Quinoa
Prepare 1 cup dry quinoa (the package should tell you how, 2 cups water to one cup quinoa, bring to boil then simmer covered until water absorbed—just like rice). While still warm, stir in ½ cup pumpkin, ¼ cup brown sugar, ½ teaspoon cinnamon, ¼ teaspoon ground ginger and 1/8 teaspoon nutmeg. Should make 4 cupful servings. I like to top mine with dried cranberries and crushed pecans in a comically large bowl because I am too lazy to wash the small ones. So easy and good for you!
I have about a thousand pages of reading to do in the next two weeks, and a thousand pages of writing I would like to do. It’s going to be a Sleepy Monk week.