If you are a regular reader of this blog it might seem that all I ever eat is sweets. Alas this is not true. I do need to eat mostly other things or, like everyone else, I just start to feel icky. These days one of my favorite foods to keep on hand is quinoa. This super nutritious “grain” cooks quickly, has a deliciously nutty flavor and works well with many different types of dishes. I especially like it with vegetable curry.

In the past few months I have discovered that not only is quinoa a great hearty side dish for lunch or dinner, it makes for a very filling satisfying breakfast. Now when I make quinoa for dinner I intentionally make extra to have on hand in the fridge. While most mornings I eat it cold, straight from the fridge (as the mother of an infant I eat when I can), sometimes it is nice to have a breakfast that feels a bit more intentional. That is why I love this hot quinoa cereal. In less than ten minutes that same leftover quinoa transforms into a warm bowl of comfort that makes me want to enjoy it while lingering over the morning paper. Although in reality I usually eat it standing at the kitchen counter while doing other things.

With Passover coming up I wanted to share this recipe, even though it isn’t the type of recipe I usually post. Most Pesach cereal available in the stores is simply starch (not to mention less than tasty) so this makes for a great, and healthier, alternative. This is more of an idea than a recipe. It is infinitely customizable. Change up the spices, use mashed banana in place of the apple sauce, use honey instead of brown sugar for the sweetener, the possibilities are virtually limitless.