Quinoa’s going mainstream.
It’s by no means “new”– it’s one of the most ancient foods out there– but maybe that’s why it’s more suddenly cool.
Like vintage clothes and trinkets.
Whatever it is, I’m not complaining.
Maybe that should be my new marketing tactic. It’s so “vintage” to eat real food.
From dreadlock crowded juice bars to hipster-trendy dinner side dishes, if you don’t know about this superfood, you should.
I’ll break it down for you: why you want to eat it, and how to make it taste awesome.
Quinoa is a high protein, naturally gluten-free grain. Along with it’s amazing healthy profile of nutrients, fiber and energizing B-vitamins, it is the FASTEST cooking whole grain out there [10-15 minutes compared to 30-35 minutes for other whole grains].
Which makes it healthy real food, fast and easy.
My three favorites, as you all know.
But the best part might be that quinoa has such a neutral taste, you can turn it into so many things. Like this amped up breakfast recipe for an amazing apple-cinnamon morning quinoa.
Everyone needs some better options for breakfast. Especially those that can be made ahead of time and eaten on the run.
This will be your new favorite.
(Makes 4 servings)
1 cup quinoa
2 cups water
1 apple, core removed and chopped
1/4 teaspoon sea salt
To add after it’s cooked:
4 tablespoons organic coconut oil
2 teaspoons cinnamon
2 teaspoons chia seeds
1 handful raisins (or other dried fruit of your choice)
+ sprinkle of slivered almonds
Other topping ideas include: peanut or almond butter, coconut flakes, other fruit or berries, a dollop of whole milk yogurt, applesauce, etc. Feel free to change up the fruit, depending on the season.
Add 1 cup dried quinoa to a small saucepan with 2 cups water, sea salt and chopped apple. Cover and bring to a boil. Once boiling, turn off heat, and let sit covered for 10-15 minutes until the quinoa is fluffy.
Stir in coconut oil, raisins, chia seeds and almonds (and any other toppings you’d like).
And then, if you’re like me…
You’ve been warned.
And if you like it, it doesn’t take you any more cooking time to double the batch to have enough for the week. It freezes well in single sized servings for easy breakfasts-on-the-go. Healthy food made simple. Told you it was possible.