Monday, January 18, 2010

Quinoa for Breakfast

Good Riddance Granola! I usually work at 5 in the morning most days, so I usually have breakfast at work. Lately I have had a hard time without my usual granola, yogurt, and fruit. I've had a harder time breaking up with oats than I have with wheat, but fortunately I found a much healthier and tastier replacement.

I adapted this recipe from Ellie Krieger's cookbook So Easy: Luscious, Healthy Recipes for Every Meal of the Week. Her recipe was for Honey Harvest Quinoa, and I added Chia seeds to the original, which provide additional protein and fiber. It is delicious, and this way you combine the superfoods of two ancient Latin American cultures: the Inca (quinoa) and the Aztecs (chia seeds). Now your breakfast can have a big protein punch, since quinoa has all of the necessary amino acids to make a complete protein.

Early Morning Quinoa
1 1/3 cups Quinoa
2 2/3 cups Water
1 Apple, cut into chunks
1/4 cup Dried Cranberries
1/2 cup Pecans
1/2 cup Soy Milk (and more for serving)
2 tbsp. Honey (and more for serving)
1 tbsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Cloves
2 tbsp. Chia Seeds (optional)
4 tsp. Earth Balance Natural Buttery Spread (optional)

Rinse quinoa in a strainer under the tap. In a medium saucepan, bring the quinoa and water to a boil. Cover and let simmer for five minutes. Then add the apple pieces and cranberries and let cook over low heat until the water is absorbed, for about ten minutes.

Over medium-high heat, toast the pecans in a skillet for a few minutes or until flavorful. Let cool, then coarsely chop.

Once the quinoa is cooked, stir in the soy milk, honey, cinnamon, nutmeg, cloves, and chia seeds. Cook until the milk is heated through, for about another minute. Serve the cereal into bowls and top with pecans and Earth Balance. Serve with honey and soy milk to taste.


Anonymous said...

Ok, this looks amazing. I'm going to have to try this recipe asap. When I was in Peru and Bolivia, I was eating quinoa every day but in soups and with meat or veggies. Now that I'm gluten-free completely, I'm mixing it in with all my stir-fry's, but I'm starting to get bored with it. I totally miss my oatmeal too. PS. look into Ani phyo's raw food/gluten-free recipes. I have to share with you this one amazing desert, key lime kreme bars:

4 cups cashews (I used roasted because I couldn't find raw in bulk)
1/2 cup liquid coconut oil (I got the solid stuff, y'know cuz that's really the only kind you can buy in the store, and I warmed it at the lowest possible temperature--it melts at 76 degrees)
1/2 cup agave syrup
1 cup lime juice
1 cup water (as needed)

You have to freeze them, but they are amazing and you would think you are eating pure ice cream.


Spice Lovely said...

I will definitely try that!!! I really want to play around with quinoa more, and I was thinking of checking out some Peruvian recipes for ideas. Going without oatmeal is tough, but I think that quinoa is a good substitute.

Spice's Lovely Mother said...


You can get raw cashews in bulk at Whole Foods.