Food & Cooking Recipes Breakfast & Brunch Recipes Breakfast Quinoa 3.5 (1,228) 11 Reviews 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 Yield: 2 cups Usually served in savory side dishes, quinoa -- a high-protein seed -- also makes a wonderful hot cereal. Ingredients 2 cups whole or low-fat milk, plus more for serving 1 cup quinoa, rinsed 3 tablespoons light-brown sugar, plus more for serving ⅛ teaspoon ground cinnamon, plus more for serving 1 cup (½ pint) fresh blueberries, plus more for serving Directions Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes. Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, and blueberries. Rate it Print