Quinoa for Breakfast
After my episode of syrupy goodness, I thought I would tidy things up a bit with a breakfast that’s light and healthy – quinoa.
Up until about a month ago, I had no idea what quinoa was and I surely didn’t know how to pronounce it (keen-wah). After seeing this post on My New Roots and this post on Joy the Baker, I just knew I had to try quinoa for myself.
Here’s a little Hump Day education… quinoa is actually a grain and was one of the staple foods of the ancient Inca civilization. It is often called “the mother grain” due to its high protein content. Quinoa can be substituted for any grain in almost any recipe, so the possibilities are quite endless.
When cooking quinoa for breakfast, think oatmeal… only lighter and slightly nuttier in flavor. In Joy’s breakfast quinoa recipe, you basically cook the quinoa and top it with all things yummy and healthy: fresh mango, toasted coconut, almonds, applesauce and a splash of milk.
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| Photos by {Blue Eyed Yonder} |
A perfect way to start the day. Tell me, have you ever tried quinoa?
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Comments (2)
I discovered quinoa last year but have always used it in savory dishes. I'll have to try it for breakfast soon. Yum!
It was great for breakfast, but I think I would actually like it better in a savory dish. Something about the nutting, rich flavor seems like it would go well with meats and garlic.