I’m surprised at the variety I’ve been getting in my breakfasts lately given that prior to February they were sitting at a pretty mundane-state.
The newest breakfast bff? – Quinoa.
It’s the perfect
grain seed to cook up at the beginning of the week to easily incorporate into meals throughout the week. I store mine in an airtight container in the refrigerator to be used throughout the week. If it seems a little dry just add some water and microwave or heat up on the stove top to fluff it up a bit. You can also easily freeze quinoa and defrost the same way.
Other reasons to love quinoa:
- it’s a complete protein, containing all 9 essential amino acids our body cannot create on its own
- rich in fiber
- a good source of iron, magnesium, manganese (antioxidant), & B2
- great substitute to rice (my grandpa is diabetic & quinoa is a good substitute for him – even though he may not be fond of it at times)
- click here to for more benefits
And best of all – it can easily be eaten savory or sweet. In addition to acting as a great sponge to soak up curry sauces, chilis, or runny yolks (my fave), it’s also great eaten as you would cereal or müesli. If you find quinoa rather bland, you can always cook it in vegetable or chicken broth for an extra kick of flavor. Or for the sweeter side, you can cook in milk (i love coconut or nut milk) and cinnamon.
quinoa – coconut milk – sliced burro bananas – goji – cinnamon. Fantastic afternoon pick-me-up.
It’s also great mixed into salads, yogurts, or blended into smoothies for an added element of fullness.
What’s your favorite way to eat quinoa?