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Recipes
Quinoa Breakfast


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Ingredients
quinoa3/4 cup
cold water1 cup
favourite milk (1%, Skim, Rice Milk, Soy Milk etc.)2 cups
blueberries (fresh or frozen)1 cup
honey or maple syrup2 tsp
ground cinnamon1 tsp
Whole Almonds or Walnuts1/2 cup
flax seed, ground fresh1 tsp
recipe photo
Directions
Step 1Soak the quinoa first for 15 min - 1/2 hour in it's cooking pot. Soaking loosens up the outer coating of saponin, which can give a bitter taste if not removed. If you don't have time for long soaking, use hot water and soak for five minutes, then give an extra rinse or two. To Rinse: Stir the quinoa with your hand, and carefully pour off the rinsing water, using a sieve. Put the quinoa back in the pot, add more water, and rinse again once or twice, until the rinse water is pretty clear. Drain quinoa well in the sieve.
Step 2Place quinoa in the pot, and add the water. Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer. Cook for 20 minutes, or until all of the water has evaporated. Remove from heat and allow to sit five minutes with lid on. Fluff gently with a fork and allow to cool to room temperature.
Step 3Once the quinoa has cooled, add all other ingredients except for the nuts and flax seed and store covered in the fridge. When ready to eat in the morning, simply remove from the fridge and place in bowls. Add the nuts, and 1 tsp flax seeds ground fresh in a coffee grinder (never use your regular coffee grinder for this, my recommendation is that you pick one up at the store and use it specifically for grinding flax seeds). Serve.
Step 4Note: This recipe may easily be doubled and sit in the fridge for a few days so you don't have to spend time in the kitchen each night preparing it. Simply make enough for a few days worth and allow it to sit covered in the refrigerator.
Did You know?
Research has linked eating breakfast with improved learning in children.
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