A pearly Toasted Quinoa Breakfast Pie made pearly by the addition of Minute Tapioca. Cooked in almond milk with brown sugar, raisins and vanilla. Served hot in a bowl drizzled with additional almond milk and topped with a smoky mixed nut crumble, a pat of margarine, light brown sugar, then dusted with cinnamon.

For an added treat, add to the toppings a tablespoon of Jif Whip Peanut Butter & Chocolate and a dusting of unsweetened dark cocoa!  A true breakfast delight!

Makes 4-1/2 cups

1 c. Original Toasted Quinoa by i heart keenwah

2 T. Minute Tapioca

2-1/2 c. Original Almond Milk by Almond Breeze

1/4 c. light brown sugar

1/3 c. golden raisins

2 t. vanilla (I used imitation)

1/4 t. salt

4 c. water



light brown sugar

  • mixed nut crumbles

Jif Whip Peanut Butter & Chocolate


unsweetened dark cocoa powder

In large saucepan combine toasted quinoa, tapioca, almond milk, brown sugar, raisins, vanilla and salt.

Bring to boil, cover and cook over low heat for 15 minutes, stirring raisins up from bottom occasionally.

Add 2 c. water, stir well, return to soft boil, cover and cook 15 minutes more, stirring up from bottom as needed.

Again add 2 c. water, bringing to boil, covering and cooking once more 15 minutes, stirring to keep from sticking.

Serve immediately in serving bowls (1/2 cup serving was sufficient for us, since it’s filling) topped with margarine, light brown sugar, nut crumbles * and cinnamon.

Or, spoon evenly into cake pan, cover and refrigerate overnight, then as you want it for breakfast, cut out a wedge, top with Jif Whip Peanut Butter & Chocolate, a pat of margarine, then either microwave it or place in non-stick skillet with a teaspoon of water, cover and cook till heated through.

Top with nut crumbles, cinnamon, brown sugar then dust with unsweetened dark cocoa. Any way you serve this pearly toasted quinoa breakfast cereal will be great.

Notes: Although the package recommends a 15 minute cooking time, when cooking toasted quinoa in a liquid other than water that also includes other ingredients, it takes longer. So keep adding the water and cooking as instructed for superior results. It’s kind of like cooking a paella, adding the water as needed.

  • Mixed Nut Crumbles:

Process a couple cups of salted mixed nuts in food processor till crumbly.

Add light brown sugar to taste, salt as desired, a dash of ground allspice and a drizzle of liquid smoke. Continue to process till crumbled nuts just begin to clump up releasing some of their oils. Use as directed here, then place in jar with lid and reserve for other uses.






Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

Request, Comment, Question...

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: