Quinoa for Breakfast

1/4 cup dry quinoa
1/2 cup water
1/2 cup milk
1/4 cup sliced almonds
1 tsp cinnamon
1/3 cup craisins (optional)
1 medium apple, sliced (optional)
Sweetener to taste

Directions:

1. Combine water and quinoa in a sauce pan and bring to a boil.
2. Turn heat to low, cover and let simmer for 15-20 minutes.
3. Stir in milk, almonds, cinnamon, fruit and sweetener.
4. Serve while still warm.

Makes 2 Small Servings

Tips:

Unless the quinoa is already rinsed, soak overnight to remove bitter taste.

Quinoa is fully cooked when the seeds are slightly translucent with a white line through them.

Quinoa is slightly chewy when cooked.

I use a packet of Truvia as a sweetener, but any natural sweetener would work.

Experiment with different types of fruit and nuts to see which one you like best.

Don't stick to the measurements given, they are only a guideline. I find that when I throw it all together it comes out tasting the best.

Try out different types of milk such as rice milk, soy milk, almond milk, hemp milk or oat milk.

For a less chewy quinoa, boil for 15 minutes, then cover and simmer for 5 minutes.

Information About Quinoa:

According to Donna Gates, quinoa (pronounced keen-wa) contains all nine amino acids our bodies need to build muscle. Quinoa has high levels of magnesium which relaxes muscles and helps to reduce blood pressure. The anti-oxidants manganese and copper are also found in quinoa. While quinoa is considered a supergrain, it is not actually a grain, but a seed related to the spinach family. It contains a significant amount of fiber and is easily digested as compared to comparable grains.

BodyEcology.com states quinoa might be effective at treating breast cancer, insulin resistance, arthersclorosis and diabetes. Beyond all of these benefits, quinoa also acts as a prebiotic, feeding the good bacteria of the intestine and is gluten-free.

Breakfast is said to be the most important meal of the day and it is imperative that we feed ourselves nutritious, wholesome foods. Healthy foods that also taste good are just a bonus!

Source:

Donna Gates, Quinoa: An In-Depth Guide. BodyEcology.