Quinoa breakfast

Quinoa breakfast

This is a great alternative to eating oatmeal in the morning. Also, it’s gluten free and it contains all branch chained amino acids your body needs making quinoa a complete protein. Additionally, quinoa is a good source of fiber and phosphorous and is high in magnesium and iron as well as folate, zinc, copper, manganese and some B1,B2, and B6 vitamin.

Quinoa breakfast has been my new fave now for a little while, and there are many options to how to prepare it. I currently use walnuts, agave sirup and cinnamon on it but you can also do an apple/cinnamon version if you like or anything else you like.

1. Cook quinoa according to the package (I use a little less water than instructed as I think the quinoa gets too watery when finished)

2. When the quinoa is ready it has a translucent ring around it, so pull it off the plate and let it cool down a little

3. While the quinoa is cooling down chop about 2-3 walnuts

4. Take a measuring cup and put the cooked quinoa in it and measure up to 1/2 a cup which seems to be about 4 topped tablespoons (this is equal to one serving)

5. Add the chopped walnuts, a dash of milk if you like (or almond milk), a dash of agave nectar (a teaspoon or less) and sprinkle with cinnamon


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