Try cinnamon and nutmeg quinoa for breakfast
However, this Saturday I was looking to change up my usual breakfast fare. But my meal had to fulfill two requirements:
1) It wouldn’t force me to take out a thousand pots and pans.
2) It wouldn’t take me until lunch to prepare.
I wanted something that was easy, yet superbly satisfying.
Enter breakfast quinoa.
Back in the summer, I had purchased a breakfast quinoa mix from Simply Delish Soup and Salad at Kelowna’s Farmer’s Market.
Sitting in one of my kitchen drawers, it was the perfect solution.
The mix included a generous portion of quinoa, a mix of spices like cinnamon and nutmeg, as well as some dried cranberries for a topping. But all these can easily be put together from your own kitchen cupboards and even mixed and matched to suit your own personal tastes.
Laura’s Breakfast Quinoa
Make one serving of quinoa. (Or extra if you want meals for days ahead). Soak the quinoa for five minutes in the cooking pot. Rinse the quinoa and drain using a fine mesh strainer. Transfer to a cooking pot and add 1 1/2 cups water and 1/2 tsp salt or maple syrup if desired. Bring to a boil, cover with a tight-fitting lid, and turn the heat down to simmer. Cook for 15 minutes.
Photo by: Laura Lushington.
2) When the quinoa is light and fluffy, add a splash of milk (almond, soy, coconut, rice, hemp, dairy – whatever you have on hand!)
3) Next, add spices (cinnamon, nutmeg) to taste. Stir thoroughly to coat quinoa.
4) Fold in your choice of dried or fresh fruit such as cranberries, goji berries, apricots or apple.
5) Feast! Save any leftovers in the fridge for up to a week.
Quinoa is great for everyone because it is a grain that doubles as a complete protein. The superfood is also fantastic for those who eat gluten-free.
I loved that the dish filled me up and provided me with a healthy dose of nutrients to start my day. The warmth and cinnamon aroma also helped me to ease into the chilly Calgary morning.
I think breakfast quinoa will be a welcome addition to my rotation of morning meals.