An ancient grain of the Incas, quinoa is hugely popular all over the world today. It is rich in fiber, a complete protein (rare for a plant) and a storehouse of nutrients like iron, magnesium, lysine and riboflavin. Since it is chewier than other grains, it creates a sense of fullness that can often help with weight loss. Additionally, it appeals to all given that it’s gluten free.
Quinoa cooks quickly and is very versatile – it can be enjoyed as main or side dishes, salads or breakfast recipes. We combine quinoa with an assorted berry mix in this breakfast bowl version for an additional antioxidant pop and lace it with maple-syrup and cinnamon for that hint of sweetness.
1 cup quinoa
2 cups water
1 2-inch cinnamon stick or ¾ tsp ground cinnamon
2-3 tbsp maple syrup
½ cup blueberries, raspberries, or strawberries
2 tbsp raisins
1 tsp lime or lemon zest
¼ tsp freshly grated nutmeg
3 tbsp whipped coconut cream
2 tbsp chopped cashews or nuts of choice
Optional yogurt (sheep or goat yogurt preferred) and maple syrup sweetener to taste
Place the grain in a fine-mesh strainer and rinse well. Combine the water and grain in a medium saucepan and bring to a boil. Add the cinnamon stick, if using. Cover, reduce heat, and simmer for 15 minutes, or until the liquid is absorbed. Remove from heat and fluff with a fork. Add cinnamon and maple syrup to taste and then add one or more of your favorite tasty options.