Breakfast Quinoa

In these first weeks as a mom of two I’ve been learning that in order to eat the way I want (whole, unprocessed foods, mostly plant-based), I must prepare in advance. I try to make things for the week when Manny is home from work, including basics like grains and beans, and snacks that are easy to grab during the day.

One of my staples is quinoa. I love it, and usually try to have a batch cooked and ready in the fridge. I’ll pull it out to top a salad, or eat with sautéed veggies or as a quick side for dinner. It’s pretty awesome stuff.

Even if you don’t cook it ahead of time, it is a pretty quick food to prepare.
Just combine 2 cups of water per 1 cup of quinoa in a saucepan. {I rinse my quinoa in a fine strainer first to get  rid of any residual bitterness that might be left.}
Bring it to a boil. Then turn it to low and let it simmer with the lid on for 15 minutes.
And done.

I’ve been dressing it up a bit for breakfast lately, like this:

Breakfast Quinoa

Combine 1 cup of rinsed quinoa and 2 cups of water in a saucepan, and set to high heat.

While this is heating, add in:
1/4 cup sliced almonds
1/4 cup chopped dates
1/3 cup chopped apple
pinch of salt
dashes of cardamom, nutmeg, and cinnamon
*all measurements approximate. adjust to tast. I’m one of those toss-it-in type of cooks :)

Once this comes to a boil, turn the heat down to low, cover, and allow to cook for 15 minutes.
Drizzle with some honey, and enjoy!


A few interesting things about quinoa:
~ It has 14 grams of protein per serving, and is a complete protein on its own (unlike other grains).
~ Quinoa is actually a seed, and more closely related to beets and spinach than to grain species.
~ In its natural state, it has a bitter-tasting coating called saponin, which is removed for distribution as food. This saponin has been used in South American cultures as a soap, and as an antiseptic for skin injuries.

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