Food & Cooking Recipes Breakfast & Brunch Recipes Black Quinoa with Avocado, Almonds, and Honey Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 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. Ingredients 2 cups water ¼ teaspoon salt 1 cup black quinoa 1 ½ cups almond milk 1 thinly sliced avocado 6 tablespoons sliced toasted almonds 6 tablespoons honey Directions Bring water and salt to a boil. Whisk in grains. Return to a boil. Reduceheat to low. Simmer, covered, for 15to 17 minutes. Let stand for5 minutes. Fluff with a fork and top with almond milk, avocado, almonds, and honey. Rate it Print