One thing about quinoa, is that if you make it for dinner, you can make a little extra and use it for a completely different dish the next day. If you make this tasty Spicy Quinoa, Cucumber, and Tomato Salad, or if you use water for this Quinoa Hash with Cumin and Sweet Peppers, make one more cup of cooked quinoa and put it aside for breakfast tomorrow.
Or simply make a few cups and warm it up for breakfast for a few days in a row. As Autumn peeks around its seasonal corner, some hearty high protein Inca Gold, can truly be the breakfast of champions, and a fantastic gluten-free replacement for oatmeal.
Recipe
Soak 1 cup of quinoa in water for 5 minutes. Run through a very fine stainer and rinse until the water is clear. Put into a medium/large saucepan.
Add to 2 1/4 cups of water and bring the entire mixture to boil. Then cover and simmer for about 15 minutes. White halos will appear around the grains when the quinoa is done. There needs to be a little liquid in the cereal to soak up the flax seed.
Add in 1/2 cup of ground flax seed.
Add 1/4 tsp. nutmeg
1 tsp. cinnamon
Organic black raisins (my favorite)
And continue cooking for 1 more minute until the flavors are mixed and the raisins warm.
Spoon into bowls and top with fresh, cold strawberries.
Top with 1 or 2 TBS of real maple syrup. (I mean grade B or C. No high fructose corn syrup should be anywhere on the label.)
I love the cold, fresh fruit over the hot quinoa. You can use any seasonal fruit that sounds good to you. Blueberies, raspberries, even peaches. Any left overs will keep 2-3 days. Enjoy! and post your breakfast quinoa favorites!