I’m not sure why, but when I think of eating quinoa, my mind goes straight to breakfast. I’m sure that’s not normal, as the majority of quinoa recipes I come across are for savoury sides and salads, but I tend to think of quinoa the same way I think of oatmeal.
Quinoa often referred to as a “power food”. It may be because it’s a grain that is a complete protein, containing all of the essential amino acids. It could also be because it is high in iron, calcium, magnesium, and the B vitamins, not to mention that it’s a great source of fibre.
Also being a lover of dried fruit, I try to incorporate it into as much as I can manage. I spent last year’s Christmas vacation eating fruitcake and drinking lattes for breakfast every morning. If only I could eat fruitcake for breakfast every morning… but I can’t. Or at least I shouldn’t.
What I should be doing is indulging in a great healthy alternative that incorporates my loves of hot cereal and dried fruit, and this is how I did that this morning.
[Recipe] Breakfast Quinoa with Dried Cranberries, Dates, and Cinnamon
1 Cup Dry Quinoa
2 1/2 Cups Water
1/4 C Dried Dates, chopped
2/3 C Dried Cranberries
2 tsp Ground Flax
1 tsp Cinnamon
1 tsp Vanilla Extract
Combine the quinoa and the water in a medium saucepan. Bring to a boil.
Once the mixture is boiling, stir in the cranberries, dates, flax meal, and cinnamon.
Reduce the mixture to a simmer and allow to simmer for 15-18 minutes, until the water has been absorbed. Once the water is absorbed, remove the quinoa from the heat and stir in the vanilla.
Top with your favourite yogurt, or with milk, if you’d like.
One response to “[Recipe] Breakfast Quinoa: Are we having that for breakfast, a-grain?”