Mike's Bike Blog

One of the biggest challenges with going gluten free was finding things for breakfast as most breakfast cereals are out. I found a recipe for creamy rice pudding and started playing with it from there with substituting quinoa for the rice. I make this the night before so it's ready to warm up in the morning. One batch will feed 3-4 for 2 breakfasts.

Ingredients

• 1 cup uncooked Quinoa
• 2 cups milk, divided
• 1/4 cup Agave nectur.
• 1/4 teaspoon salt
• 2 eggs, beaten - I use the egg whites from the box
• 2/3 cup golden raisins
• 1 tablespoon butter
• 1 teaspoon vanilla extract

Directions

1. In a medium saucepan, bring 2 cups water to a boil. Add quinoa and stir. Reduce heat, cover and simmer for 15 minutes. Pretty much use the instructions on the packaging for preparing the quinoa.
   
2. In another saucepan, combine cooked quinoa, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten eggs and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.