Fully Loaded Warm Quinoa Breakfast Porridge
* Makes one serving
1/4 cup tri-coloured quinoa, uncooked
1/2 cup water
1 banana (half mashed, half sliced)
1/4 cup blueberries
1/4 cup of almond milk (or milk of your choice)
1 tablespoon maple syrup
1/4 teaspoon cinnamon
Splash of vanilla
6 walnuts, chopped
1 tablespoon slivered almonds
1 tablespoon raw pumpkin seeds
2 tablespoons of goji berries, soaked for 10 minutes
1. Combine quinoa and water in a small sauce pan and bring to a boil over medium/high heat.
2. Boil for two minutes then lower the heat, cover and simmer on low for about 15 minutes, or until all the water is absorbed.
3. While the quinoa is cooking, soak the goji berries in hot water for 10 minutes to rehydrate them.
4. When the quinoa is fully cooked, remove from heat and mix in the mashed banana, almond milk, maple syrup, vanilla and cinnamon.
5. Spoon the quinoa into a bowl and add the banana slices, blueberries, almonds, walnuts, pumpkin seeds and goji berries.
Add a touch more milk, if desired and enjoy!
Goji berries, sometimes called wolf berries, have been used in traditional Chinese medicine for thousands of years. They are an excellent source of antioxidants, beta-carotene , iron and vitamin C!
Goji berries are usually found in dried packages or sold in bulk food stores, specialty food stores, health food stores or in Asian markets. Throughout Asia, they are known as a ‘beauty food,’ and are thought to promote a smooth, clear and youthful complexion.
Quinoa(pronounced keen-wa) is a seed that is cooked and eaten like a grain. The amazing thing about quinoa is that it contains all essential amino acids, making it a complete protein! Quinoa is also a good source of fiber, B-vitamins, calcium, potassium, magnesium, tryptophan, selenium, as well as anti-inflammatory omega-3 fatty acids!
Quinoa Cooking Tips
Quinoa contains a natural substance called saponin that can have a bitter taste. Most packaged quinoa is sold pre-rinsed to remove the bitter saponin, but not all. If your quinoa has not already been pre-rinsed, simply run it under cold water in a fine mesh strainer until the water runs clear.
There are many ways to enjoy this ancient food of the Andes. It can be cooked as a breakfast porridge, used in a stir-fry, or added to soups, stews or salads!