For those of you unfamiliar, quinoa (pronounced kinwah), is a grain like crop. It isn’t a true grain because it is actually a relative of leafy green vegetables like swiss chard, spinach and beets. Quinoa comes from South America and was prominent in the diets of the Incan Indians. Unfortunately, when the conquistadors from Spain took over, growing quinoa was prohibited. The food gained an interest in the 1980′s when two americans realized quinoa’s nutritional value. Quinoa is a complete protein containing all 9 amino acids, unusual for a plant-based food, which makes it a great protein option for vegetarians and vegans.
One of my favorite recipes using quinoa is one that I found on a blog I read called Eating Bird Food (FYI – Eating Bird Food’s Blogger, Brittany, is an IIN graduate like I will be this time next year!). The recipe is called Berry Flax Hot Cereal which incorporates quinoa, oats, and flax seeds. Here is the recipe per Eating Bird Food:
Berry Flax Hot Cereal
Adapted from Quinoa 365
- 2/3 cup water
- 3 Tbsp quinoa
- 2 Tbsp old fashioned rolled oats
- 1 tsp maple syrup
- 1 1/2 tsp flaxseed, ground
- 2 Tbsp berries, fresh or frozen and thawed
- Almond Milk, to taste
- Place the water and quinoa in a small saucepan, bring to boil and cover. Reduce to a simmer and cook for 7 minutes.
- Stir in the oats, cover and continue to cook for another 5 minutes, until the oats are tender.
- Remove from the heat. Stir in the maple syrup and flax.
- Fold in the berries and top with a small pour of almond milk.
- Serve and enjoy!
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