I have been using quinoa for savory dishes for a
while and decided to spend some time getting to “know” quinoa better and using
it for sweeter dishes as well. Therefore, my experimentation with Quinoa for
Breakfast began. The basic recipe is simple and can be modified to fit the
flavor profile you prefer (perhaps based on seasonal flavors). Enjoy quinoa as
part of a high protein and low fat, gluten free breakfast. Enjoy this recipe before a morning workout or
to refuel after your workout as part of your YogaLean lifestyle.
Base
Ingredients: (Serves 4)
1 Cup Quinoa
1 Cup Water
2 Cups Milk of your choice (I use Almond Milk)
Instructions:
1.
Toast the quinoa in a pot for 2-4 minutes
– stir more often than not
2.
Add the liquid, turn heat to low, and
cover
3.
Stir often so the pot does not boil over
4.
Liquid should be absorbed in 20-25 minute
HINT:
You can add some milk of your choice to the bowl for more of a cereal like
texture. If you do not add milk the quinoa will be flaky and soft and combine
with the other flavors and textures you add as toppings.
Topping
Options: (1/3 cup of each)
Banana, Walnut, Cinnamon (pictured)
Cherry, Almond, Coconut
Mixed Berry
Maple Flavor (1 tsp), Pecans, and Raisins
Vanilla Flavor (1 tsp), Sunflower Seeds, and
Dates
Apple and Cinnamon (or cinnamon apple sauce)
Vanilla Flavor (1 tsp) Pomegranate Seeds,
Pistachios
Almond Flavoring (1 tsp), Fresh or Dried Figs,
Pistachios
Pumpkin, Pumpkin Pie Spice (1 tsp), Walnuts
