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I ‘ve written about quinoa before, and included it in several recipes, but I don’t think I’ve ever mentioned what a great breakfast cereal it can be. As far as I’m concerned, it’s just about everything you’d want in a morning meal–it’s light, quick to cook, digestible, high in fiber and high in protein (18%), with a good balance of essential amino acids. And for those of you with gluten sensitivities, it is gluten free. Unconvinced? Trying adding a tablespoon of raisins for sweetness, a tablespoon of toasted sunflower seeds for crunch, and a little milk of your choice for moistness. All in all, a good way to start the day.
To cook quinoa: bring 2 1/4 cups water to a boil in a small sauce pan, add a pinch of salt. Measure one cup of quinoa into a fine mesh strainer and rinse well under running water. When the water boils, add the quinoa and cover. As soon as it boils again, turn down heat to low. Cook 20 minutes. Fluff up. Serves four. Quinoa will keep well in the fridge for two to three days. When reheating, add about a quarter cup water for each cup of cooked quinoa and warm over medium heat four to five minutes. Read more about quinoa, and see my recipe for quinoa-potato sauté here.
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the MacroChef 