Keen For Quick Breakfast Quinoa

Whether you’re making the transition to more primal foods, entertaining guests or need more variety, this simple quinoa dish makes an excellent addition to your weekly recipe repertoire. Quinoa or (keen-wah) is a great gluten-free, high protein alternative to oatmeal and other breakfast grains. Quinoa provides a nice nutty flavor and a delicious creamy texture. Although a healthier alternative to most grains, quinoa is still high in carbohydrates, meaning that it should be moderated for weight loss by serving it as a side dish with a balanced breakfast. However, endurance athletes, such as runners and cyclists can enjoy larger portions as a source of healthier, whole food carbohydrates.

BANANA, PECAN & BERRY BREAKFAST QUINOA

Cooking: 15 minutes    Serves 4 
INGREDIENTS
1 Cup Quinoa, soaked (optional – see below), rinsed & drained
2 Cups Water
1 TSP Cinnamon
1 Small Banana, sliced
1/2 Cup Blueberries, fresh or frozen, defrosted
1/2 Cup Pecans, raw or self-roasted, crumbled

INSTRUCTIONS
Add quinoa & water to a medium saucepan. Bring to a simmer & cook for 15 minutes or until all of the water is absorbed. Stir in remaining ingredients & heat until warmed throughout. Serve with eggs & kale, frittatas or smoked salmon.
CALORIES 153, CARBS 20 g, FIBER 3 g, PROTEIN 4 g, FAT 7 g

For an even quicker quinoa, try organic quinoa flakes!

SOAKING
Soak quinoa in water and a couple tablespoons of apple cider vinegar or lemon juice for 12 hours or until sprouted. After sprouting, simply rinse the grain and prepare as instructed above. Although sprouting does require some effort, doing so improves digestibility, increases nutrients and enhances flavor.

REHEATING
Although excellent served cold, leftover quinoa can be reheated in a small saucepan over medium heat with butter, coconut oil/milk or heavy cream.

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