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Quinwhaaat?

November 23, 2017

Breakfast is my favorite meal of the day.  I could literally eat breakfast food all day.  I'm usually in a rush in the morning, so I normally go for a bowl of oatmeal.  It's filling and travels well.  I cook it in the microwave, dump a bunch of stuff in it, grab my coffee and rush out the door.

 

Recently, I decided to try something new.  Eating the same thing everyday can get pretty boring.  I needed something that was just as quick and easy in the mornings because let's face it; I'm not a morning person and if it's not quick and easy, it's not happening.  Quinoa was the answer.  I never thought of eating it for breakfast, but it's a great substitute for my regular oatmeal.

 

Why quinoa?  This super seed (it's not a grain) is packed full of vitamins and minerals.  Most importantly, it's a complete protein.  This is very important for my fellow veg heads.  A complete protein is a source of protein that contains all nine of the essential amino acids.  Most complete proteins come from animals.  Quinoa is one of the few plant-based complete proteins.  Incomplete proteins can be combined to make a complete protein (ex: beans and rice), but I'll save more on that for another time.  

 

Most people (including myself) put quinoa in the lunch/dinner box, but quinoa is not gonna live by the limitations you place on it.  It has decided to branch out to breakfast.  There are so many different ways you can fix up your quinoa for breakfast!  I precook my quinoa for the week to save time.  Here is a recipe I tried.  I love the toasted chocolate flavor!

 

 

 

Cocoa Breakfast Quinoa 

 

Ingredients 

1 cup uncooked white quinoa

2 cups unsweetened almond milk (more for serving)

2 tablespoons unsweetened cocoa powder

3 tablespoons agave nectar

1/2 teaspoon vanilla extract

 

*Suggested Toppings

bananas

chocolate chips

chia seeds

berries

pumpkin seeds

 

Directions

Rinse the quinoa in a strainer.  

 

Heat a saucepan over medium heat.  Once it's heated, add quinoa and stir frequently until toasted (about 3 mins).

 

Add the almond milk and give it a stir.  Bring quinoa and almond milk to a boil, then reduce heat and cook for 20-25 mins, uncovered, stirring occasionally.

 

When the liquid is absorbed, remove from heat and stir in cocoa powder, agave nectar and vanilla extract (add more if you want a sweeter quinoa).

 

Add a few scoops of quinoa to a bowl.  I like a thinner texture, so I add more almond milk.

 

Add your favorite toppings.  I like bananas, pumpkin seeds, chocolate chips and chia seeds.

 

Store your leftovers in the fridge.  

 

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