I have only recently been introduced to Quinoa, but with it’s low-fat, high protein qualities, I have been leaning towards using it more in my everyday life. It’s easier to cook than rice, yet has the same texture and flavor. I have also put it in granola, uncooked. It had the texture and flavor of sesame seeds. I love it. It also keeps me full longer than oatmeal or cream of wheat, mostly because it doesn’t make your blood-sugar spike.
It’s earthy, organic flavor gave me the idea of replacing oats with quinoa; cooking it with milk and adding fruit and cinnamon etc. My next venture will be a Quinoa-pudding, instead of rice pudding.
here’s the recipe. It’s a good weekend breakfast: unless you have about 20 minutes in the morning– then it’s for your everyday. You can also make it ahead of time and put it in the refrigerator.
Ingredients: Serves 2
- 1/2 Cup raw Quinoa
- 1 1/4 Cup (skim) milk
- 1 Tbsp Brown sugar
- Tsp cinnamon (optional)
- 1/4 sliced almonds (optional)
- 1/4 Cup unsweetened Coconut (optional)
You will need:
- Measuring cups
- Saucepan (with lid)
- Add the quinoa, brown sugar and milk together in the saucepan, bring to a boil. (Make sure to keep an eye on it though because the milk will overflow if it boils to long.
- Once boiling, cover the pot & turn the oven to ‘Lo’ or about ‘1’ on the dial and let sit for about 15 min.
- After 15 min, check the consistency to make sure it’s not too watery still. If it is, let cook longer.
- You can toss in any additives at this point: Ie. nuts, coconut, dried fruit, cinnamon etc.
- Wait a couple min and once it has the consistency of oatmeal, it’s done.
I added a scoop of yogurt and banana to mine, but it would be amazing with berries of some kind as well.
Serve warm & sprinkle with love.