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Quinoa: The Mother of All Grains

Pronounced keen-wah, this whole grain has been a staple of diets in Bolivia and Peru for centuries where they grow 90 percent of the world's quinoa. Quinoa is a complete protein, meaning that it has all nine essential amino acids in a healthy balance. It also offers a good dose of fiber and iron, is gluten free and much of it is Fair Trade and organic. It is a very versatile grain that can have a variety of applications from baked goods to soups and puddings. Try this breakfast alternative infused with an aromatic blend of spices inspired by chai-cinnamon, nutmeg and ginger.


Spiced Breakfast Quinoa

1/2 cup quinoa

1 cup low-fat milk

1 cup water

1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground ginger

pinch of salt

2 tablespoons honey

1/2 teaspoons vanilla extract

1 large egg white

2 tablespoons raisins or currants (we tried dried blueberries too)

1. Place quinoa in a fine mesh sieve and rinse well with cold water. Heat a medium saucepan over medium-high heat.

Add quinoa and cook, stirring, until the grains are separated and smell fragrant, 2 to 4 minutes. Stir in milk,

water, cinnamon, nutmeg, ginger and salt. Bring to a boil. Reduce heat to maintain a simmer and cook uncovered,

stirring occasionally until the quinoa is tender, 20-25 minutes. Remove from heat. Stir in honey and vanilla.

2. Whisk egg white in a small bowl with 1 tablespoon of the hot cereal. Repeat with 5 more tablespoons until the

egg white is completely incorporated. Stir in currants/raisins/blueberries. Return the cereal to the saucepan

and cook, stirring, over medium-low heat until thickened slightly, 1 to 2 minutes.

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