Quinoa, how I love thee.
One night when I was perusing and feverishly printing off recipes to try from 101 Cookbooks, I saw Heidi’s recipe for Warm and Nutty Cinnamon Quinoa. Quinoa for breakfast? Interesting…I thought to myself. I tried it the next morning and was completely converted. But then I eat quinoa almost every day anyway.
Last summer my daily breakfast became a big bowl of quinoa and fresh fruit, particularly raspberries I picked with Jen
and local peaches. I simply couldn’t imagine a day without it. When I went to the Thermador blogger event
last July, I was pleasantly surprised to see that the chef had prepared a quinoa fruit salad for the breakfast buffet. And since then I’ve seen other blogs with quinoa breakfast recipes. It’s a good thing, quinoa for breakfast. Healthy too.
Here’s what I do when I make quinoa for breakfast:
Measure the desired amount of quinoa into a colander. Rinse well. Place in a saucepan with correct amount of water and a pinch of salt. Cook until tender, about 20 minutes. (A general rule of thumb is 1 cup quinoa to 2 cups water. You can use other liquids in place of the water, if you choose, like milk, non-dairy milks, juices, and stock/broth.)
|In the bowl clockwise from left to right: ground chia seeds, ground cinnamon, chopped almonds, ground flaxseed.
I scoop a bit of quinoa into a bowl, maybe 1/2 cup or so, top it with 1 tsp. ground flax seed, 1/2 tsp. ground chia seeds, 1/4 tsp. ground cinnamon, a sliced banana, berries (or another fruit), some chopped almonds, and a splash of Silk Almond Milk
is my preferred brand though Blue Diamond
makes a good almond milk too.) If I want it a little sweeter, then I add a drizzle of agave or a sprinkle of sucanat (a natural sugar).
It gives me energy all morning long. Quinoa is one of the healthiest foods on Earth. It’s full of nine amino acids, meaning it is a complete protein. It’s also full of other vitamins, minerals, and fiber. (Read more about the health benefits here
.) Add some antioxidant-rich wild blueberries, almonds, almond milk, ground flax and chia seeds with healthy omega-3 fatty acids. It’s a power breakfast if there ever was one.
Maybe you want something more savory for breakfast? Okay. Quinoa is perfect for that too. I will sometimes mix quinoa with some salsa and black beans. I eat it with homemade corn tortillas or with a spoon. Sometimes I add avocado or corn. It’s great for breakfast or lunch.
I’ve had my eye on these quinoa recipes to try: