When the calendar flipped to a brand New Year, I wanted to try to incorporate even more healthy items into my diet like substituting Greek yogurt for sour cream or coconut oil for canola. One surprise I came upon was the substitution of Quinoa for my rice. I was so pleasantly surprised at how much I liked this tiny super grain, that I have made it so many times I’ve lost count. The best part of this surprise was switching up my beloved morning oatmeal and using quinoa to make a killer PB & J “oatmeal” recipe that is so good, it makes me sad when I finish and am scraping the bottom of the bowl.
Why am I making quinoa oatmeal? Well for starters, it packs a huge nutritional punch. It is full of protein, iron, lysine, magnesium and has twice as much fiber as most grains. Breakfast oatmeal is just one of my favorite recipes. Quinoa is also great to add into my eggs, a salad topping, and pasta substitute in soup or as a meal all by itself by adding roasted vegetables, nuts, dried fruits or a little bit of grated cheese and parsley.
Early in the week I will make a small batch to keep in the fridge for various meals. Be sure to use a zip lock bag or other airtight container.
To make ahead of time, bring 1 cup of water and ½ cup of quinoa to a boil. As soon as it boils, turn heat to low, cover and simmer for 15 minutes. Let stand for 5 minutes and fluff with fork. You will know when the grain is done when the little “tails” appear.
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