The only difficult thing about having quinoa for breakfast, at least in our house, is deciding what to mix in with it. My son, Young Fresh Chef, would have straight up quinoa for breakfast everyday, but I am not a creature of flavour habit and I need to switch it up. I’ll usually make a big batch of neutral flavoured quinoa at the start of the week so I can get creative with the additions. While it cooks up in only 15 minutes, it’s even faster to just reheat it, which gives me more time to play around with the add ins.
Quinoa works well in savoury side dishes, but takes on sweet flavours just as well. This South American seed gives you the goods to get your day off to a promising start, packing a complete protein punch. It also delivers as a good source of dietary fiberand phosphorus and is high in magnesium and iron. So I always feel I’ve done well to send YFC off to school with a bowl or two in his poke-able belly.
The only caution that comes with quinoa is, “Beware the saponins!” This bitter coating protects the growing plants from hungry birds which makes means less pesticides are needed, so it’s easier to grow it organically. I would recommend buying quinoa has already been pre-rinsed for your laziness.
It’s pretty easy to find quinoa at the corner grocery store, as long as you bring your specs! My favourite source for white quinoa is Costco where they carry Truroots organic pre-rinsed quinoa. I like the white quinoa for breakfast, while I find the red and black varieties hold up a bit better in cold salads.
So, what do I like to use to jazz up my morning bowl of quinoa? First, I feel the need to gild the nutritional lily:
–chia (either ground or in gel form)
Then I pick a flavour combo:
-raspberry and unsweetened coconut
-apple or pear or whatever is in season with spices (cinnamon, nutmeg, ginger, cardamom, etc)
-blueberry and walnut
-dried fruit (cranberries, raisins, what have you) and almonds
–Maple Syrup (manganese and zinc!)
-Brown Sugar (special occasions!)
As you can see, the variations are limited only by your imagination and your provisions! My top pick right now is raspberry and coconut with xylitol and just a splash of coconut milk. I use frozen berries, but I dream of when they will be back in season…