It’s finally cool enough in Cincinnati to have hot food for breakfast. I love oatmeal, but sometimes want something a little different for breakfast. Have you tried quinoa for breakfast?
I tend to have a lot of quinoa on hand from previous cooking demos. It’s a favorite grain for me because of its versatility and strong nutritional profile. Quinoa is higher in protein and fiber than other grains, which means it promotes satiety (read FULLNESS). In addition, it’s a decent source of iron- a nutrient that can be deficient, particularly for women and kids. Typically, I have used it for savory dishes with vegetables and beans. Today was different! I made a small batch as a trial, but the recipe can be doubled or tripled to serve more. Below is what transpired.
1/2 cup dry quinoa
1/2 tsp. cinnamon
1 tsp. brown sugar or maple syrup
1 tsp. ginger paste (Spice World)
1 Tbsp. slivered almonds
Cook quinoa according to directions.
While still hot, add cinnamon, ginger paste, brown sugar and slivered almonds. Mix and serve warm.
Makes 2 (1/2 cup) servings. Nutrition facts per serving: 184 calories, 4.1 grams fat, 6.7 grams protein, 30.5 grams carbohydrate, 3.8 grams fiber, 0 mg cholesterol, 3 mg sodium