Saturday, July 9, 2011
Quinoa For Breakfast?
I use Quinoa in most dishes I would normally have rice with. It has a very mild taste and the fact that it is a complete protein encourages me to incorporate it into more of my meals. The hospital I had my youngest child, Emma at offered it on the menu for breakfast. I thought, well that is different. Since gluten-free oats are expensive I decided to make up quinoa last week as if it was oatmeal. It turned out really good and I was surprised how long it held me over. I usually want a snack mid-morning, but I lasted all the way to lunch without getting hungry, must be all that plant protein. Give it a try sometime, something new!
3/4 cup dry quinoa
1/2 banana, sliced (Optional)
1/2 cup organic whipping cream (Try coconut milk if you're dairy free)
2 Tablespoons Pure Maple Syrup
Toasted Pecans (optional)
Bring 1 1/2 cup water and the dry quinoa to boil in a pan. Once boiling, reduce to a simmer on low and cover. Pour cooked quinoa into a bowl top with banana and nuts. Pour cream and syrup over quinoa and serve. This serves one person.