Quinoa, originally grown in South America, has definitely become one of my favorite grains once I became vegetarian. It’s nutty, versatile, full of protein and fiber, and can be eaten hot or cold, morning or night. Quinoa also contains antioxidants, anti-inflammatory phytonutrients, omega-3 fatty acids, oleic acid, and alpha-linolenic acid. Quinoa is also a complete protein, and contains adequate amounts of both the amino acids lysine and isoleucine.
In the past, my favorite quinoa recipe was a spicy Mexican quinoa (recipe soon to follow). I was never a huge oatmeal fan growing up, although just like any other kid I loved the dinosaur egg instant oatmeal, as well as the apple cinnamon quaker oatmeal….however, that was at least a decade ago. Since then, I haven’t really eaten oatmeal for breakfast but my boyfriend decided to try/surprise me with this sweet and comforting quinoa porridge. You can add whatever fruits and nuts you like, and use any sweetener as well (we used maple syrup, but honey or agave nectar should be good too).
Recipe (adapted from 101cookbooks):
- 1 cup non-dairy milk (I used almond milk)
- 1 cup water
- 1 cup quinoa
- 2 cups of fruit (I used raspberries and bananas)
- 1/2 teaspoon cinnamon
- 1/3 cup toasted almond slivers
- 4 teaspoons maple syrup, or more 🙂
- Heat milk, water, and quinoa in a saucepan and boil over high heat.
- Reduce heat and simmer over medium-low for 10 minutes until all liquid has been absorbed.
- Add remaining fruit, cinnamon, nuts, and maple syrup.