Breakfast Quinoa

 

 

 

Quinoa ('keen-wah') has been cultivated in South America for hundreds of years.  It is a native of the Andes Mountains in Peru.  It pairs well with Mediterranean and Mexican dishes.

Quinoa is one of the best protein sources in the plant kingdom.  It is also a good source of fiber, potassium, iron, zinc and B vitamins.

I like quinoa added to a salad and also for breakfast.  Because it is high in protein and fiber it carries me through the morning without a need for a snack.

Today it was with raisins and cinnamon.  You could add any kind of dried or fresh fruit you like, either during cooking or after.  Quinoa can be made ahead and warmed for breakfast or cold with some fresh berries.

 

1 cup quinoa

2 cups water

1/4 cup raisins

dash of ground cinnamon

 

Rinse the quinoa with cold water in a fine strainer.  This removes any bitterness.

Place the quinoa, water, raisins and cinnamon in a 2 quart sauce pan and bring to boil over high heat.

Reduce heat to low, stir, cover the pan and simmer for 20 minutes.  Stir several times while simmering.

After 20 minutes, remove from heat and leave covered for 10-15 minutes.  Then fluff with a fork and serve.

 

Makes 4 servings at 173 calories each.  Or this could be two large servings at 346 calories each.