Fall is finally showing itself here in New York. This morning we all wanted to stay in bed, under the covers, just a little bit longer. While the days are still warm and wonderful, golden, in the mornings the chill is starting to seep in.
Snuggling weather is upon us, and when it is, we like to cook various warm cereals to make crawling out from under those covers easier. For our first warm breakfast of the season, we made quinoa, fluffy and filled with protein. Diced apples or pears, or both, get thrown in for sweetness and depth of flavor. Then, we ladle out the quinoa, swirl in our favorite milk, nuts, dried fruit, spoon on a topping of seasonal Italian plums and nectarines, and ease right into our day.
This cereal is a recipe you can make in bulk and in advance since it keeps in the refrigerator for up to five days. When you are ready, pull out the amount you will use and bring it to room temperature. Warm up your milk (almond, cow, or oat milk are tasty here) and the compote, pour them over the top, and you will have a very easy hot breakfast.
When my children were babies, this was one of their favorite foods. You can change out the fruits to fit each season and serve it pureed if your baby is still very small. In fact, it is a perfect first food.
Breakfast Quinoa with Plum-Nectarine Compote
For the Quinoa:
*2 c. quinoa
*4 c. water
*1 large apple, washed (or peeled) and finely diced
*large pinch of salt
Big Person: Bring the water to a boil.
Together: Measure the quinoa out and place into a fine mesh sieve. Let your mini-chef gently swish the quinoa around as you wash it under cold water.
If your mini-chef is old enough (about 4 years or older), you can hand them a plastic knife with which to dice the apple. Make sure and supervise the entire process and help them if they are having some trouble. It’s nice to have a very ripe apple when practicing cutting skills.
Big Person: Once the water is boiling add the quinoa and apples prepared and the pinch of salt. Wait until the whole thing comes back up to a boil, then reduce the heat to a low simmer. Simmer for 20-25 minutes, stirring once or twice. Prepare the compote while quinoa cooks.
For the compote:
*1 c. plums, diced
*1 c. nectarines, diced
*1 cinnamon stick
*1 star anise (optional)
*1/4 c. water
*1 T. honey (or to taste)
Together: Place all of the ingredients into a medium saucepan. Give it a good stir.
Big Person: Bring the mixture to a boil, stirring. Turn the heat down to medium and reduce till desired thickness. Remove the cinnamon stick and the star anise. Puree the compote if you like.
Serve the quinoa with a heaping helping of warm compote on top. We love to mix in milk or almond milk, nuts, wheat germ, flax seed meal, and dried fruits.
