So I am addicted to my weekday morning quinoa for breakfast.  I cook it just like oatmeal but find the hearty little grain holds me better than your average oatmeal.  It's simple.  It's healthy.  It's homey.  It's full of good-for-you fats and proteins while being gluten free.  How can breakfast get any better?  Still, even this perfect weekday breakfast can use a little twist now and then to shake things up.  I got totally inspired byNatural Vitality Living's Overnight Earl Grey Porridge--what a wicked combination of the soothing morning oatmeal with the sophistication of Earl Grey tea.  Even better, I thought, would be tea like Rose-Tulsi, a blend of rose petals and holy basil, to infuse my breakfast quinoa with the taste of spring.  Top that off with some Greek yogurt and fresh berries and you have the perfect recipe for a good morning!

Ingredients

2 cups water

1 cup quinoa

2-3 tablespoons honey (to taste) 

2 heaping tablespoons or two bags Rose-Tulsi tea (I used Organic India Sweet Rose Tulsi Tea found in most health food stores)

Toppings of choice (I like plain Greek Yogurt and fresh berries)

I typically cook this on Sunday and store it the fridge for the workweek.   It stores well and makes for a hearty breakfast on the go. The night before, bring the water to a boil and steep the tea for at least five minutes.  Remove the tea bags (or strain the loose leaf tea) after steeping and allow to cool.  Mix the quinoa and cooled tea together in a resealable container and let soak overnight in the fridge.  In the morning, cook quinoa on medium heat for approximately 15 minutes or until grains are soft.  Stir in honey to desired sweetness. Serve with fresh fruit and yogurt for a delicious, satisfying breakfast!

Makes 4 servings