That sounds a little different doesn’t it? Most of us think of quinoa (pronounced KEEN-wah) as a substitute for rice at lunch and dinner. If you have tried it as such and haven’t warmed up to its flavor quite yet, I urge you to give it a try at breakfast. You’ve heard me singing quinoa’s praises in the past but I will go over the highlights again very briefly; quinoa provides a complete source of protein, is high in magnesium and riboflavin (both excellent for migraine sufferers), and relaxes the blood vessels which helps to lower blood pressure, heart arrhythmias and ischemic heart disease. And that is the short list of benefits!
So, not only is quinoa great for health, it is downright yummy when fixed up for breakfast. Just rinse 2 cups quinoa very well under cold water, place in pot and cover with 4 cups water. Cover and heat on high until it begins to boil. Reduce heat to a simmer and cook for 10 -15 minutes. Remove from heat and let it cool a bit. This makes a lot, but I like to keep it in the fridge and scoop it out as needed all week. For breakfast, place about a cup in a microwave-safe bowl and add almond milk, berries, agave or maple syrup, cinnamon and ground flax seeds. Anything that sounds good will work. My secret ingredient is a tablespoon of almond butter swirled into the middle after I’ve heated it up…absolutely delish! Let your kids come up with their favorite additions. Charlie added a tablespoon of blueberry jam to his and loved it!
Warm hugs, Melissa