Monday, May 21, 2012

Breakfast Quinoa with Coconut and Fruit

OMG. I love breakfast. Always have. I am one of those people that cannot go without eating in the morning and I will never understand those who can wait until lunch or later. Sorry. Breakfast is where it's at.

Since we have been eliminating many foods I have felt like we have also added so much great food to our diet. Quinoa has always been in our pantry rotation for years, but since rice has been eliminated, quinoa reins. Many people have hopped on the quinoa train for many health benefits and as an alternative to grains that are high gluten (quinoa is not an entirely gluten free food). It also tastes delicious. Once called the "Gold of the Incas" quinoa is a recently re-discovered ancient grain, a relative to the spinach and Swiss chard family and treasured for its stamina increasing capabilities in Incan warriors. Who doesn't like stamina?!

Quinoa's highlights:

  • A complete protein (contains all 9 essential amino acids).
  • Contains Lysine an amino acid essential to tissue growth and repair.
  • High amount of Magnesium, great for people with migraines, hypertension; cardiovascular support.
  • Riboflavin; necessary for energy production in cells.
  • Fiber and antioxidant protection from the high level of Manganese.

Breakfast Quinoa with Coconut and Fruit; serves 2-4 

2 cups Quinoa
1 tablespoon Unrefined Coconut Oil
1/2 teaspoon sea salt
3 cups filtered water

1/2-1 can Coconut Milk (low or full fat)
1-2 cups Unsweetened Hemp Milk (or milk substitute of choice)
1 Banana sliced
1-2 Fresh Dates chopped
Any other fruit you want to add...
Other Additions:
Raw sunflower seeds
Raw pumpkin seeds
Maple Syrup

Prepare Quinoa: thoroughly wash the grain in a fine mesh colander to remove the saponin (a soapy like residue). Rub the grains over one another with your hands, taste test a few, if they are bitter, wash again.

You can prepare quinoa is a rice cooker this way:
1. Empty quinoa into the rice cooker, add the sea salt and coconut oil.
2. Add three cups water, cook.

Stovetop: follow steps one and two above, when the water comes to a boil reduce to a simmer and cook covered for 15 minutes.

Whisk together the coconut milk and hemp milk to reach the consistency of cream. Scoop quinoa into bowls, pour over with the coconut cream, add toppings and enjoy.

You can keep quinoa on the counter and use it when you need to...add it to salads and as a side to your evening entree. Just use it within the first day and a half. Or store the remainder in the refrigerator.