One of my favorite superfoods I eat almost every day is quinoa!
I love quinoa; it’s such an easy staple grain to work with. It’s so basic, but not so basic at the same time as it’s packed full of goodness.
An average serving of 1/4 dry cup of quinoa has 6 grams of protein, and it’s a complete protein, meaning it’s full of essential amino acids. Although Quinoa is “newer” to the U.S., it’s actually a seed that has been eaten for thousands of years dating back to the Incan Empire.
I love warm food in the morning, so naturally, quinoa has become one of my go tos as it’s easy and healthy. The finished dish ends up being a great alternative to oatmeal.
I got an Instant Pot (a rice and pressure cooker) a few months ago, so I’ve been using that to make my quinoa. Previously I just made it over the stove in a pot.My typical morning quinoa recipe is typically
2 cups coconut milk (you can substitute with other milk alternatives or water)
1 cup quinoa (make sure to check if your quinoa needs pre-rinsing, it may depend on the brand)
I don’t measure my add-ins, I just eyeball it
Cinnamon (few shakes of the jar)
about 2 tbsp of raw or manuka honey
dash of stevia
2-3 tbsps of chia seeds (chia seeds are another amazing superfood)
In a pot, you’ll bring your liquid base to a boil, reduce heat to a simmer, add in your quinoa and cover until the liquid has evaporated. Let sit for a few minutes then add in your flavorings.
Using the Instant Pot, I add all ingredients, stir and cover. I use the rice setting for 12 minutes. The Instant Pot does make it a little easier as I can use this time to do other tasks.Optional:
Top off your breakfast quinoa with fresh fruit, dried fruit such as raisins or goji berries.
Quinoa lasts great in the fridge for a few days, so make a batch, and you’ll be set for the week!Enjoy!
Let me know in the comments below how you enjoy your breakfast quinoa.