After posting yesterday a picture of my dinner plate  here, Simple plant-based dinner solution: Quinoa, zucchini & cannellini beans, I found out that there’s a whole universe of readers who haven’t heard of red quinoa.  The white variety, yes, but not necessarily the red. Oh, the deprivation!

And as there was leftover quinoa in the fridge, what a fine opportunity to quickly show another way this marvelous little crunchy surprise of a grain can find its way into your meal plan.  This time as breakfast.

A little more about quinoa

Quinoa (“Qin-wah”) goes way back.  Pre-Columbian Andean civilizations, as it turns out,  considered it a staple of high importance.  Evidently second only to our beloved potato. Maize completed a trio of starchy standards.  Quinoa has a high protein value – 18% of its calories coming from protein. I don’t have to tell you what a powerful source of fiber it is – just like all our whole food starch friends.  Magnesium, calcium, phosphorus, iron – they’re all in there too.  Top of the list for the gluten sensitive, as quinoa is gluten-free (GF).

The recipe

Are you kidding?  I told you, more than 5 ingredients and I lose interest in a recipe. The directions for making the quinoa are here.

Basically, one part quinoa, 2 parts water, in rice cooker or stovetop.

Slice peaches and toss on some blueberries.  Any fruit you like. Voila!

Have you a favorite way to serve red quinoa?  Please dish in replies below. Share your brilliance!

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