Berry Quinoa Breakfast Bowl
You may have heard the word quinoa before, pronounced keen-wah, but have been reluctant to try it. Have no fear! It is similar to rice, but with more nutritional value and a slightly nutty flavor. Quinoa is nutritionally superior to both brown rice and oatmeal as it contains more plant-based protein and more of certain vitamins and minerals which makPinterestes it an excellent breakfast choice. It is also a naturally gluten-free whole grain.
I love quinoa because it is delicious and SO versatile. The best part is that it can be used in dishes that are both hot or cold, sweet or savory. The most important thing to remember when making quinoa is to rinse your quinoa before you start to cook it!! Quinoa has a natural surface protectant known as saponin which produces a bitter, soapy taste (hence the name!). If you don’t rinse the quinoa first you won’t like the final result – and a say that from experience! Trust me on this one – just wash it!
The Health Benefits of Quinoa
Quinoa is an excellent source of protein, and in fact is a rare non-meat complete protein source, meaning that quinoa contains all of the essential amino acids our bodies require!
Quinoa ranks low on the glycemic index, meaning that it won’t spike your blood sugar like refined rice or flour will.
Quinoa is an excellent source of dietary fiber which is necessary to keep you feeling full and satisfied after a meal. Foods rich in fiber have been shown to aid in weight loss, reduce blood sugar levels, and lower bad levels of cholesterol.
Quinoa contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, & vitamin E
Quinoa is a strong source of antioxidants – particularly flavonoids such as Quercetin and Kaempferol which have been shown to have anti-cancer properties.
Quinoa is naturally gluten-free which means that it is not necessary to remove any part of the grain via unnatural processes or ingredients.
Berry Quinoa Breakfast Bowl
- 2 cups quinoa, rinsed
- 4 cups of unsweetened soy milk
- ¼ cup raw almonds
- ½ cup fresh (or frozen) raspberries
- ½ cup fresh (or frozen black berries
- 2 tablespoons c)hia seeds
- 2 tablespoons golden flax seeds
- Using a fine strainer, rinse the quinoa well.
- Combine the quinoa and soy milk in a sauce pan over medium heat.
- Let the quinoa and soy milk come to a boil.
- Once the liquid is boiling, reduce the heat to low and place a tight-fitting lid on the saucepan.
- Let the quinoa and soy milk simmer together for approximately 30 minutes, or until all of the liquid is absorbed. Stir occasionally.
- When ready to serve, top with almonds, berries and flax & chia seeds.
I hope you enjoy this recipe as much as I do and find some creative ways to use quinoa for breakfast lunch and dinner!
P.S. Are you ready to get healthy, and stay happy, without ever having to diet again? Be sure to sign up below to receive a free copy of my 5 Day, Plant-Based- No Added Sugar Meal Plan (featuring this recipe!) and you will be on your way to creating the healthy lifestyle you’ve always dreamed of ♥