In our family, we LOVE quinoa! I buy it in bulk and use it almost every day. It is the perfect food to start feeding baby, opposed to rice cereal which holds no nutritional value. Nolan eats a bowl of quinoa every morning, and its a great filler with eggs also. Lunch salads get a protein boost and evening dinners are quite filling with veggies and quinoa. Try cooking in almond milk or vegetable broth for a flavor variety.
Quinoa - the staple food of the ancient Incas - is not a grain, but actually a seed related to the spinach family. Quinoa sports all kinds of superfood qualities—this little seed is full of high-quality protein (containing all 9 essential amino acids) and contains more calcium, phosphorous, magnesium, potassium, iron, copper, manganese and zinc than wheat, barley and corn. Studies have shown quinoa to support a healthy cardio-vascular system, enhance weight loss and help fight diabetes, breast cancer and aging.
Cooked quinoa is light, fluffy and a bit crunchy, with a subtle sweet flavor. It cooks and tastes like a grain, making it an excellent gluten-free replacement for grains that feed candida or are difficult to digest. Quinoa is versatile and makes a great breakfast cereal, a tasty protein dish with vegetables or even a cold salad with fruit. Wash quinoa well before cooking and cook some up in just minutes. Move over ordinary grains—quinoa is the new quantum, cool superfood of champions!
Easy Breakfast Recipe:
1 C rinsed quinoa
¼ C toasted unsweetened coconut flakes
¼ C toasted slivered almonds, walnuts or pecans
¼ C golden raisins or cranberries
2 T hemp seeds
1 t cinnamon
1 T agave or maple syrup
Dash sea salt
Cook 1 cup quinoa with 2 cups water in a rice cooker or pot. When quinoa is cooked, add coconut, almonds, raisins, hemp seeds, cardamom, cinnamon, maple syrup or agave, and sea salt and mix together.
This protein-rich breakfast is great for the whole family. Feel free to customize the ingredients. Add fresh berries, bananas, apples or applesauce, dates, etc.