Start your day with this delicious Breakfast Quinoa recipe by Chef Monica Lopez!
Topping suggestions:
-diced green apple, diced dates, chopped hazelnuts or pecans, served with almond milk and drizzle with maple syrup
-fresh berries, dried cranberries, strawberries and/or cherries, chopped pistachios and almond milk with molasses or fresh honey
-fresh mango and kiwi, sultanas, chia, cashews and coconut sugar, with coconut milk
-diced gala or fuji apple, cinnamon, walnuts and cranberries
-fresh bananas and maple syrup
-fresh peaches, dried apricots, raspberries, honey, and slivered almonds
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Quinoa
Quinoa (/ˈkiːnoʊ.ə/, from Quechua kinwa or kinuwa ) is a species of the goosefoot genus (Chenopodium quinoa), a grain crop grown primarily for its edible seeds. It is a pseudocereal, similar in some respects to buckwheat, rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds. As a member of the Amaranthaceae family, it is related to and resembles amaranth, which is also a pseudocereal.
It is high in protein, and is tolerant of dry soil. The Food and Agricultural Organisation of the United Nations (FAO) declared 2013 to be the International Year of Quinoa.
Breakfast Quinoa
Ingredients
- 1 cup quinoa
- 1 3/4 cups Water
Instructions
- Rinse the quinoa thoroughly in a fine mesh strainer.
- Combine ingredients in a pot. Set on stove on high heat. Bring to a boil, lower the heat, cover the pot, and cook until all the liquid is absorbed (12 to 15 minutes).
- Turn off the heat. Place a dry paper towel between the pot and the lid. Let the quinoa sit for at least 5 minutes and then fluff with a fork.
- Add toppings and enjoy!
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