Warm and Nutty Quinoa Breakfast
Heres a few notes on Quinoa - Quinoa (pronounced keen-wa) is an ancient grain that came originally from the Andes Mountains of South America and, along with potatoes and corn, was one of the staples of the Inca civilisation. It was known as the mother grain because of its high protein content: 16.2 per cent compared with 14 per cent for wheat and 7.5 per cent for rice.
Because it's so nutritious, quinoa is ideal for vegetarians and an absolute blessing for those with wheat and gluten intolerances. Many people are unaware of its existence and if you haven't tried it before, you're in for a treat. The texture is somewhat chewy, a bit like barley, and it has a lovely nutty flavour. An added bonus is that it feels light in your stomach and is easy to digest.
1/4 cup red quinoa, thoroughly rinsed in a fine mesh sieve
1/4 cup milk or any milk substitute (oat milk, rice milk)
1/4 cup water
1/2 tsp vanilla extract/essence
2 Tbsp LSA
1 Tbsp Fine coconut
1 Tbsp Flaxseed Oil
1 Tbsp Maple syrup or honey
1/4 cup unsweetened yoghurt
Handful of berries
Add the quinoa, milk and water to a medium saucepan. Bring to the boil, reduce heat, and simmer for 15 minutes. Remove from heat and leave to sit for 2-3 minutes, until liquid is absorbed.
Stir in the LSA, coconut, flaxseed oil, maple syrup. Mix thoroughly.
Serve into a bowl and top with yoghurt and fruit.