Getting sick of oats and cereal for breakfast? Try a bowl of breakfast Quinoa (pronounce Keen-wah) instead. This versatile little grain has a delicious nutty flavor, has more of a bite than oatmeal, and is highly nutritious – it is complete protein (containing all 9 essential amino acids), and high in magnesium, fiber and copper. Still not convinced? Read more about the benefits here.
Serving size: 4
- 1 cup quinoa (white, red or a mix of both)
- 2 cups water
- 1 cup non dairy milk (I used coconut milk) + additional milk for drizzling
- Large handful of chopped/toasted nuts (I used walnuts and almonds)
- Large handful of seeds (I used pumpkin seeds and sunflower seeds)
- Tablespoon of milled flaxseeds and goji berries (optional)
- Pinch of cinnamon
- Pinch of salt
- Rinse quinoa under water for a few minutes (this removes the bitter coating – called saponin )
- Bring water and quinoa to boil and simmer (covered) for 15 minutes until water is almost absorbed
- Side note: If you only want one serving, set aside three-quarter of the quinoa now
- Add your choice of non-dairy milk and simmer until quinoa is super soft and delicious (you can add more or less non-dairy milk depending on your preference, I prefer mine super soft)
- Top with nuts, seeds, milled flaxseeds and goji berries, cinnamon and salt.
- Eat and enjoy the rest of your day
* Cook a big batch of Quinoa ahead of time and enjoy quinoa all week.
* Cooked quinoa keeps in the fridge for several days, simply heat up quinoa in the morning with non-dairy milk
* Experiment with different combinations of toppings: fresh fruit (blueberries, bananas) and sweeteners (pureed dates, brown sugar, maple syrup).