Although technically not a cereal grass, quinoa cooks like a grain, tastes like a grain, and is used like a grain … with the important difference that no grain can rival it for its food value. With an almost perfect balance of essential amino acids, quinoa is an unusually complete source of proteins in the plant kingdom and, as such, an especially important nutritional resource for vegetarians. And as a very good source of calcium, magnesium, phosphorus, iron, B vitamins and vitamin E, this ancient staple food of the South American Andes richly deserves the name given to it by the Incas: "mother of all grains."
But it's as much for its unique taste and ease of use that I've long extolled and practiced the benefits of quinoa in my kitchen. As simple and almost as quick to cook as white rice, the light and fluffy texture and delicately sweet and nutty flavor of cooked quinoa makes it a tasty and healthy alternative in a variety of grain recipes…
…including breakfast porridges, as some of my friends have already discovered. Combined with dairy, fruit and nuts or seeds in a hot breakfast bowl, quinoa provides substantial, long-lasting and gluten-free energy to start your day off on the right foot.
Just as importantly for people on a tight morning schedule, it's an incredibly fast and simple breakfast — just heat cooked quinoa with as much whole fat milk, yogurt, cream or non-dairy milk such as almond milk, as desired with a little honey and a dash of ground cinnamon or cardamom stirred in, and toss over top your favorite variety of nuts, seeds or fruit. And if you've cooked the quinoa the night before or have leftover cooked quinoa from another recipe, it takes just minutes.
Cooked quinoa will keep tightly covered in the refrigerator for several days, and is prepared by thoroughly rinsing and scrubbing the seeds with your fingers under cold running water and soaking for at least four hours in two parts fresh water. Cook the quinoa by bringing the water and soaked seeds to a boil, then reducing the heat to low, covering the pan with a lid, and simmering for 20 minutes or until the liquid has been absorbed before fluffing with a fork.
My suggestion for an especially delicious and energizing quinoa porridge is to stir a knife coated with raw honey into a simmering pan of quinoa and whole fat goat's milk, ladle into bowls, and scatter with small handfuls of dried cranberries and toasted pieces of raw almond … a tasty way to feel good about your breakfast!
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But it's as much for its unique taste and ease of use that I've long extolled and practiced the benefits of quinoa in my kitchen. As simple and almost as quick to cook as white rice, the light and fluffy texture and delicately sweet and nutty flavor of cooked quinoa makes it a tasty and healthy alternative in a variety of grain recipes…
…including breakfast porridges, as some of my friends have already discovered. Combined with dairy, fruit and nuts or seeds in a hot breakfast bowl, quinoa provides substantial, long-lasting and gluten-free energy to start your day off on the right foot.
Just as importantly for people on a tight morning schedule, it's an incredibly fast and simple breakfast — just heat cooked quinoa with as much whole fat milk, yogurt, cream or non-dairy milk such as almond milk, as desired with a little honey and a dash of ground cinnamon or cardamom stirred in, and toss over top your favorite variety of nuts, seeds or fruit. And if you've cooked the quinoa the night before or have leftover cooked quinoa from another recipe, it takes just minutes.
Cooked quinoa will keep tightly covered in the refrigerator for several days, and is prepared by thoroughly rinsing and scrubbing the seeds with your fingers under cold running water and soaking for at least four hours in two parts fresh water. Cook the quinoa by bringing the water and soaked seeds to a boil, then reducing the heat to low, covering the pan with a lid, and simmering for 20 minutes or until the liquid has been absorbed before fluffing with a fork.
My suggestion for an especially delicious and energizing quinoa porridge is to stir a knife coated with raw honey into a simmering pan of quinoa and whole fat goat's milk, ladle into bowls, and scatter with small handfuls of dried cranberries and toasted pieces of raw almond … a tasty way to feel good about your breakfast!
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18 comments:
This looks tasty! Where would I buy quinoa? Is it difficult to cook?
Wow that looks scrumptious! Creamy n delicious porridge! Never knew much about the nutritional value of quinoa till now. Have to include it regularly in my diet!
Debbie, I buy my quinoa at Grains and Beans but you can probably even pick it up at the grocery store. I can pick some up for you if you like. It's simple to cook. You just have to soak it over night. 1 cup of quinoa and 2 cups of water. Bring to a boil, reduce the heat to low, cover and cook for about 20 minutes, or until the liquid is absorbed. It's that easy!
Hi Lisa-- I never thought of making quinoa for breakfast but it sounds like it would be delicious.
The quinoa worked surprisingly well as a breakfast. I am hooked! If you have a rice maker with a porridge setting and a timer you can put the quinoa in the night before and wake up to it perfectly cooked in the morning.
Thats protein pack and now fruity too..Perfect for the breakfast.
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Lisa... you are motivation me to search quinoa in Tokyo...perfect and healthy break fast.
Quinoa porridge looks healthy and delicious with all those cranberries and almonds. I didnt know quinoa is called mother of all grains and had such nutritional values, thanks for sharing, i need to include quinoa more in my diet!!
Very inviting...can you pass the bowl, already...please!he he kidding.
hi...been cooking quinoa for many years and NEVER soaked it...the rinsing in water with your fingers is very necessary to remove the bitter coating...some times i roast the quinos in its cook pan until the quinoa starts popping and then i add the liquid. so from rinsing, cooking--less than 30 minutes. i cook it for 15 minutes and then let it sit for 10 minutes or so to steam.
cooks well with rice in rice cooker, too and add some protein as well. see heidi swanson's tokyo rice in her 101 cookbook blog.
finally, the best price is from bulk bin quinoa in natural food stores rather than the boxes.
enjoy!
adorable spoon you have in that porridge :-)
I've been thinking about switching from my morning cereal to oats or something else so this is a perfectly timed post. =) I'll have to try quinoa for breakfast!
wow. Looks heavenly.
Awesome healthy start to the day, loved the idea of quinoa porridge!
I never use quinoa but this porridge looks creamy and yum.
I also use leftover quinoa for breakfast. It is delicious warmed up with milk and cinnamon.
i love this post on quinoa thank you :)
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