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Hippie Love Child Meal No. 3: Many Grain Cereal with Xoconstle

I was going to make a million dollars on this one. Why not take some of our various prodicts, combine them into a "superfood" breakfast cereal and market it? Adding chia seeds to amaranth and quinoa would be like taking all the "superfood" trends and making a super breakfast food. New studies on xoconostle show serious help in fighting diabetes and heart disease so adding them seemed like a natural. It was all too easy. Until one of my kids tasted it. 


"Yuck. Fowl. I don't know what to think of it really. I do not like it." Nico is eleven and I really do respect his taste. He'll try anything and try and like challenging things. This was not one of his favorites. 

I found it tolerable, if not fine. It's not pancakes or chilaquiles but for a weekday morning breakfast, I wouldn't complain. Well, let's leave at it's not for everybody. I'll continue eating it and you can, too but you'll have to blend it yourself. Not much of a chore, but I won't be making that million dollars just yet. 

Inner Hippie Love Child Breakfast Mix
1/3 cup golden quinoa
1/3 cup amaranth
1/4 cup piloncillo
1/4 cup chia seeds
1/4 dried sweet xocoostle, cut up into small bites

Blend all the ingredients together. If you have superior taste like me, you can double the recipe to have on hand, but you may want to try it once before committing. The ratio of cereal to water is 1:3 so for every part cereal, you want three waters. 1/4 cup dry cereal would need 3/4 cup of water. Mix together and bring to a full boil. Once boiling, reduce heat and stir occasionally for 10 minutes. Cover and remove from heat. (This is when I'd go take a shower.) Stir.

The pieces of xoconostle become soft and pleasantly sour. The amaranth still has that weird but delightful bite. The chia gets lost and the quinoa is still bitter, which may be what Nico was responding to. You can use less piloncillo but I wouldn't. It's breakfast and you're starting a new day. Knock yourself out with a small amount of sweetness.  



Was the quinoa fully rinsed before cooking (to remove the bitter coating)? If not, that's a possible source of extra bitterness. Young people also have more extreme reactions to bitter compounds, as those receptors degrade as we age.

Making a quinoa-containing grain mix that you can rinse thoroughly before cooking is a design challenge, because you can't include a sweetener that would dissolve, and tiny seeds like amaranth would fall through many people's sieves.

The mix you list seems to be missing something soft, like well-cooked steel cut oats or rolled oats. A soft element would bind everything together and possibly improve mouth-feel.

Or perhaps try making it in a slow cooker overnight?

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