I return this Sunday with my previous week of breakfasts. This last week has been all about QUINOA!
Last Sunday I made a big batch of quinoa on the stove, stored it in an 8×8 inch pyrex container in the fridge and took out about 2/3 cup every day for breakfast. I still have some left after 7 days so I could definitely use some in a salad at lunch or dinner or increase my breakfast serving a little. Let’s get to it!
How to cook quinoa
I like Bob’s Red Mill quinoa because it doesn’t need to be rinsed prior to cooking. A big win in my book. IF you buy a brand of quinoa that does need to be rinsed—do it. Quinoa naturally contains saponins which lend a bitter flavor if not rinsed off first.
I deviate from the back of the package to cook quinoa the way Holistic Habits does in her herbed quinoa recipe. It just seems easier to me and I like the way it tastes.
Add 2 cups of quinoa and 3 cups of water to a medium sauce pan and bring to a boil on medium-high heat. When it’s boiling cover and turn the heat down to low, cook for 15-20 minutes and remove from the heat. Leave covered to sit for 15 minutes and then fluff with a fork. Store in an 8×8 inch glass container or individual ball jars.
This is the fun part! Each morning add a heaping 2/3 cup quinoa to a microwave-safe bowl, add in your toppings, and reheat for 2 minutes.
Monday: Chocolate Blueberry. 2/3 cup quinoa, 1/2 cup frozen blueberries, and chocolate almond milk (to your preference). [Calories: 226, Fat: 4 g, Fiber: 6 g, Protein: 6 g, Iron: 12%, Calcium: 9%]
Tuesday: Chocolate Banana. 2/3 cup quinoa, 1 small banana (sliced), and chocolate almond milk. [Calories: 251, Fat: 4 g, Fiber: 6 g, Protein: 7 g, Iron: 12%, Calcium: 9%]
Wednesday: Banana Yogurt. 2/3 cup quinoa, 1 small banana (sliced), and almond milk, 2-3 TB vanilla coconut yogurt. [Calories: 271, Fat: 5 g, Fiber: 7 g, Protein: 7 g, Iron: 13%, Calcium: 14%]
Thursday: Strawberry. 2/3 cup quinoa, 2-3 frozen strawberries (sliced), and almond milk. [Calories: 172, Fat: 3 g, Fiber: 4 g, Protein: 6 g, Iron: 12%, Calcium: 9%]
Friday: Chocolate Peanut Butter. 2/3 cup quinoa, 1 TB peanut butter, chocolate almond milk, and chocolate chips. [Calories: 361, Fat: 16 g, Fiber: 6 g, Protein: 11 g, Iron: 20%, Calcium: 15%]
Additionally I sprinkle each bowl with 1 teaspoon psyllium husk and 1-2 teaspoons of flax-seed meal. Both of these add a little more fiber and nutrients plus they help the quinoa congeal a little bit—although quinoa does absorb some liquid.
Stay tuned for next Sunday when I share what I’ve eaten for breakfasts this week. xo