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 |
- 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!
