Some mornings are oatmeal mornings, aren’t they? You just want something warm and creamy and comforting to get you on your way.
The trouble is, oatmeal never sticks with me quite the way the nutrition experts say it will. I end up adding a soft-cooked egg or nuts to fill me up until lunchtime. I’m not sure why this is the case, but I seem to require more protein– or else my appetite kicks in by about 10 a.m., and I’m hungry the rest of the day, it seems. Bodies are different, and what works for one, doesn’t always work for all.
Today’s blog is a recipe for Breakfast Quinoa, substituting quinoa for oats in my morning cereal. Yes, it takes longer to cook than instant cereals, but because it’s a whole food, rather than a refined food, your metabolism will thank you.
Quinoa may seem like a new thing, but it’s actually an ancient grain that was grown by the Incas. It is higher in protein than other grains and contains all of the eight essential amino acids which make up a complete protein.
THIS cereal fills me up and gets me through the morning.
(Makes 2 servings)
½ cup uncooked quinoa (any variety is fine)
1 cup water
2 tsp. maple syrup
1/2 tsp. ground cinnamon
Milk (I use almond or coconut milk)
Fresh fruit to garnish
In a small saucepan, add quinoa. Stir in water, maple syrup, and cinnamon. Bring to a boil over high heat. Reduce heat to low. Cover the saucepan, simmer 10 to 15 minutes or until quinoa is tender and water has been absorbed.
You can add ¼ cup raisins to the mixture in the saucepan, too. I prefer to serve my quinoa with almond or coconut milk, and garnish it with diced apples, blueberries, strawberries, or raspberries.