Photo: Teleginatania/Thinkstock
Breakfast: Quinoa Porridge
In a medium saucepan, bring 4 cups water, 1 2/3 cups quinoa (rinsed) and a pinch of salt to a boil. Reduce heat to low and simmer, stirring occasionally, until quinoa is tender, about 12 minutes. Ladle quinoa into 5 pint-size Mason jars with lids and seal shut. Store in the refrigerator. When ready to eat, remove lid and microwave on high 2 minutes. Stir in a splash of whole milk, 2 Tbsp. blueberries and 1 Tbsp. chopped walnuts.
From the
January 2015 issue of
O, The Oprah Magazine
