I noticed last night when I was making Quinoa Chicken Stir Fry how LOADED quinoa is with iron (10% dv per one 1/4 cup serving!!) and B vitamins (which I'm also low on). This is the only meal I use this super seed in, so I thought I'd look up new ways to make it... However, my two-year-old doesn't like it and my husband really only wants it for dinner (I asked), so it would have to be breakfast! I found a recipe on Epicurious and have tweaked it a bit... Here's mine!
1/2 c quinoa, rinsed
3/4 c water
pinch of salt
stick of cinnamon
chopped pecans
real maple syrup (also a good source of iron)
almond/coconut milk
Place quinoa, water, salt, and cinnamon in small pan. Bring to a boil, then cover and simmer until the water is absorbed, about fifteen minutes. Toss cinnamon stick. Stir in pecans, maple syrup, and almond/coconut milk.
Really, you can treat quinoa just like oatmeal, put anything in the world in it and enjoy the crap out of it! I had tried doing oatmeal with the A/C milk instead of milk and skipped the butter... It was way too sad to be enjoyable, so I abandoned the idea of making it Sammy-friendly. I think this is working so well because it's totally new, I don't have any preconceived notions about how it's supposed to taste (my oatmeal is always super creamy and buttery). I'm pretty excited to have another (easier) breakfast option!
Enjoy!
wonderful!
ReplyDeletewould this be more like Cream of Wheat?! The girls LOVE that stuff, and this might have a better consistency!
ReplyDeleteThis isn't creamy... The texture is great though! They're kind of "poppy"... Between rice and frog eyes... And they're a bit nutty!
DeleteThis sounds yummy. Have just discovered quinoa. I know you can't have beef right now, but my best friend just put it in meatloaf, and it was fantastic. Something to file away for later. ;)
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