17 Aug Colombian Quinoatic Breakfast of Champions
(As made by the incomparable Luz)
This was one of the best gifts I brought back from Colombia many years ago. It is pretty tridoshically balanced. Just avoid it if kapha is ever really high. In that case you can make it with water instead of milk and it will be fine.
2 cups quinoa
2 cups water
3 cups milk (If you can’t tolerate cow’s milk, try almond, rice, soy or other milk
2 teaspoons freshly grated ginger
¼ teaspoon salt
Mix all ingredients and bring to a boil (watch so the milk doesn’t boil over) and then reduce to a simmer and cook until the quinoa is soft, about 30 minutes. Stir occasionally to avoid burning the bottom of the pan. Add more milk for a thinner consistency, either during the cooking or when you serve it.