BREAKFAST QUINOA

Serves 2 fairly hearty appetites

1 C. quinoa

4 C. nut milk

1 t. cinnamon

1/2-1 T. fresh grated ginger

1/8 t. salt

1/4 C. honey

1 T. ground flax

1/4-1/2 C. currants or raisins

Rinse the quinoa in a fine mesh strainer or in a deep bowl that you can drain off the rinsing fluid.  Place the quinoa in a fry pan and cook the quinoa on high heat while stirring to prevent sticking on the pan until the grains are dry and separate.  In essence we are "dextrinizing" them which will speed their cooking.  This should only take about 3-4 minutes. 

Add the nut milk, cinnamon, ginger and salt.  Bring to a boil and cook until the quinoa is soft, look for the central dot of white in the center of the grain to get real tiny.  The little arm that hugs around the quinoa will begin to loosen up.  This should take about 30-40 minutes.

Remove the pan from the stove and stir in the honey, flax and raisins.  Place the pan back of the stove and cook for a few more minutes until the mixture is thickened.

Serve warm or make the day before, refrigerate and eat cold with a nut milk or a pear cream.  Delicious!