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Black Quinoa with Avocado, Almonds, and Honey

25

Black quinoa (like red) has a firmer texture than the white variety, and makes a great alternative to breakfast cereal. Soft avocado provides a great contrast.

  • Servings: 6

Source: Martha Stewart Living, January 2011

Ingredients

  • 2 cups water
  • 1/4 teaspoon salt
  • 1 cup black quinoa
  • 1 1/2 cups almond milk
  • 1 thinly sliced avocado
  • 6 tablespoons sliced toasted almonds
  • 6 tablespoons honey

Directions

  1. Bring water and salt to a boil. Whisk in grains. Return to a boil. Reduce heat to low. Simmer, covered, for 15 to 17 minutes. Let stand for 5 minutes. Fluff with a fork and top with almond milk, avocado, almonds, and honey.

Reviews Add a comment

  • thereallindamay
    10 FEB, 2014
    This will be my first taste of black quinoa - it's quite exciting - but as the "almond milk" in my supermarket contains only 8% almonds, I'll substitute some ground almonds and skim milk (oh, and some powdered slippery elm bark, which I add to every breakfast cereal, and without which I'd probably be dead).
    Reply
  • LittleRedFrog
    3 FEB, 2014
    Since I made this for the 1st time 2 years ago, it has been one my my favourite go-to breakfasts. I make it with black, red or white quinoa; almonds, seeds, hazelnuts, pecan nuts, etc; fruits, no fruits, dates, etc; almond milk, cow's milk, any milk... Anything works here, it's so versatile! This was a real double revelation for me: the hot quinoa as a hot breakfast cereal and using avocados for breakfast as well. I love it love it love it!! I do agree with reducing the amount of honey though.
    Reply
  • mbpharr
    12 MAR, 2012
    Does anyone know where I can find black quinoa?
    Reply
  • MsProserpine
    4 FEB, 2012
    I really enjoyed this dish; however, after a month without sugar, 1 tbsp of honey per serving is waaaay too much! Next time, I'm going to reduce it to an 1/8 or 1/4 of a tbsp for each serving.The sweetness made my head hurt! I also found that I didn't need as much almond milk as called for, and I agree with Bing28, this meal may require banana over avocado - or both!!
    Reply
  • Bing28
    16 JAN, 2012
    I've been looking for new gluten-free, porridge-type breakfasts (read: warming for winter mornings) so I tried this recipe and made it exactly as listed. it was interesting! Not exactly crave-worthy, but the black quinoa was much crunchier and nuttier than 'regular' (white) quinoa. Didn't feel very breakfasty, though, so I think next time I would try it would a few banana slices instead of the avocado.
    Reply