Archive | June 2013

Red Quinoa Breakfast

There’s been a lot of talk about it and I’ve seen it used in so many recipes but I had never tried it.  Many of my friends eat it for breakfast, some use it to make side dishes, veggie burgers and such.  Always on the lookout for good, healthy foods, I finally broke down and bought me a bag.

 

Summer 2013 009

Since my really good friend, Sandra, told me that she eats this for breakfast every day, I decided I would try it for breakfast first.  What better way to start using a grain than to have it to start my day? As you can see from the photo above, the little red grains are super tiny!  And the red quinoa is supposed to have a sweeter flavor to it than regular quinoa.  I wasn’t sure if I should have soaked them or not, but I decided to just follow the directions on the package and cook them.

When I make oatmeal, I like to add raisins or dried cranberries to them while cooking, thus eliminating the need for other sweeteners.  The benefits of these little seeds includes that they are quick cooking and high in fiber, very easy to assimilate and packed full of B vitamins, rich in folate and magnesium and is supposed to have the best amino acid profile of all grains.

Summer 2013 011

 

Cyn’s Organic Red Quinoa Breakfast

1-1/4 cups water, brought to a boil

1 cup Eden’s Organic Red Quinoa

1-1/2 tsp pure vanilla extract

1-2 pitted dates chopped small

1 tbsp Grandma’s unsulfured molasses (optional)

1 tsp Celtic Gray Sea Salt

Wash the quinoa several times in cold water and add to the salted boiling water.  Add vanilla, chopped dates and/or molasses. Cover, reduce heat and simmer for 15 minutes.  Set for 5 minutes.

Stir and serve!

Summer 2013 013 

I left mine a little “juicy” and ate it as it.  What a wonderful, nutty flavor that filled me up and with my piece for fruit and a slice of whole grain toast, stayed full for another 5 hours.  I think that I will try it in a burger or a salad next!

Bon appétit!