A brekky of champions
Introducing the latest superfood on the block – Quinoa…if you haven’t discovered this crunchy, nutty, wholesome grain of deliciousness yet, this is going to rock your world! Well it certainly has me excited!
Quinoa (pronounced kin-wa, although I still want to say quin-0-a!) contains the most protein of any grain and is a great source of vitamins and minerals. Often mistaken for a cereal or true grain it is not in fact a member of the grass family and is more closely related to beets and spinach! See already it’s an intriguing little morsel. And look how pretty it is growing in the field.
And the best bit is you can do virtually anything with it! It’s fluffy, creamy, slightly crunchy and with a somewhat nutty flavour.
I have been on the quinoa bandwagon for quite some time now and I have been using it as an accompaniment instead of rice or couscous and it’s great in salads and even in soup. But then I got a little creative when I had some leftover in the fridge and my Special-K had run out!
And quinoa for breakfast was born! And it works! In fact it’s pretty damn good, a breakfast of champions!
- 1 cup quinoa
- 1 1/2 cups cold water
- natural yoghurt
- handful of blueberries (or any berries/fruit)
- drizzle of honey
Place quinoa and water in a saucepan
Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer
Cook for 15 minutes – quinoa should become translucent in the center with a white ring around the outside
Remove quinoa from heat and allow to sit five minutes with the lid on
Fluff quinoa gently with a fork – wait for it to cool or can be served warm
Stir through natural yoghurt
Add blueberries and a drizzle of honey (if you’re really feeling special add some seeds like sunflower or pumpkin – go nuts!)