For many people, oatmeal is the preferred choice of breakfast. Whether it is the steel cut, rolled or quick-cooking you prefer, add in some fresh blueberries, sliced almonds or ground flaxseed and you have a very nutritious and hearty meal.
But if you’re one of the many out there looking for a change of pace, here’s a great alternative for you: quinoa (pronounced keen-wah). Quinoa is a gluten free whole grain that is known for its unique shape, taste and texture. It is a small and round seed that is either red or white in color and has been called a “superfood” for its unique combination of nutrients. It is a complete protein and is a good source of iron, calcium and fiber. Try this simple recipe to give yourself a nice change of pace from oats! Remember: before you cook the quinoa, make sure to rinse it well, because the grain has a bitter coating on its surface.
Breakfast Quinoa
Yield: 4 servings (3/4 cup each)
1 cup quinoa (I prefer red for color, any will do)
2-2 1/2 cups water, low-fat milk or dairy alternative
1 teaspoon cinnamon
½ lemon, juiced
¼ cup fresh or frozen fruit, unsweetened
Stevia or maple syrup to sweeten (optional)
- Cook quinoa according to directions on bag, using either water or other liquid as desired.
- When cooked, add in sweetener, cinnamon, lemon juice and fruit as desired. Enjoy!
- May be stored in the refrigerator for up to a week; can be served cold or reheated.
Quinoa can be a bit pricey and the texture isn’t for everyone. So try brown rice in place of the quinoa. Just make sure to read the instructions on the rice so you add the proper amount of liquid!
