Wednesday, February 5, 2014

Recipe: Quinoa Breakfast Bowl

In a breakfast rut? Tired of eating the same ol' thing every morning?

Breakfast is the most important meal of the day, and for me it has been even more essential in the past week. Work has been chaotic, with me working 10+ hours some most days, and with a marathon looming in the near future training has also picked up. I'm off and running from the moment I get to work and I've been doing a lot of 'fueling on the run' so to speak to keep up with it all. Starting the day off right with a big, healthy breakfast (okay, usually two breakfasts for me :) makes a huge difference in my energy levels and productivity AND ability to keep up with the calorie demands of constantly being on the go.

Quinoa... you not think of it as a typical breakfast food but I beg to differ. If you can eat breakfast for dinner, why not eat dinner for breakfast? Really, quinoa is a suitable alternative to oatmeal if you're looking to expand your breakfast choices and it's something I've been meaning to experiment with for a while. While quinoa is technically a seed, it's mainly consumed as if it were a grain and is a great main ingredient in many recipes from stir fry to 'pasta' salad to a breakfast bowl of wonderfulness! It's naturally gluten-free, high fiber and high protein... a nutritional superstar when it comes to being well-rounded :) The nutty flavor of quinoa pairs well with the apples, nuts and nut butter in this recipe while adding sustenance to your morning fueling routine.



Ingredients:

1 cup quinoa (dry measurement)
2 cups vanilla soy milk (or choice of 'milk')
1 apple, diced small 
1/4 c. craisins
1/4 c. chopped walnuts or slivered almonds
Honey or agave, to taste
Almond or peanut butter, to taste

Directions:

Boil soy milk in a medium pot on the stove. Once boiling, add in your quinoa and reduce to a simmer until the milk is absorbed and quinoa fluffy, approx. 7-10 minutes.. Please note: milk likes to bubble up and boil over easily when heated, so keep a close eye on this while it's cooking. Divide quinoa into bowls (to share, or to eat later!) and top with craisins, walnuts and diced apples. Drizzle with honey to taste, or as I prefer, with creamy almond or peanut butter (microwave on high for 10-15 seconds and it will be like syrup).

Makes about 4 x 1/2 cup servings.


1 cup of cooked quinoa offers up 220 calories, 8g protein, 40g carbohydrate, 5g fiber and 3.5g fat. It's also a good source of calcium, zinc, iron and magnesium. 

A warm and filling high-fiber, protein-packed breakfast to kickstart your morning.

Try something new to start your day off right and fuel up!!

To download or share a PDF version of this recipe, click HERE.

1 comment:

  1. That looks great! We've been doing a lot with quinoa lately, it's a real superstar. Haven't tried it for breakfast though. interesting.

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