Chocolate Quinoa Breakfast Bowl February 04 2015, 2 Comments
- Quinoa is rooted in South American and Peru is still the largest harvester of Quinoa. Some US states currently produce quinoa: Colorado, Washington and Oregon.
- Quinoa is actually part of the beet, spinach, and swiss chard family although we associate it with grains. The scientific name for quinoa is Chenopodium Quinoa meaning that this food is not grasses but can easily be ground into flour.
- Quinoa is one of the most protein rich grains available.
- Contains almost twice as much fiber as other grains.
- Contains antioxidant phytonutrients that help decrease the inflammation related problems.
- Good source of manganese, copper, phosphorus, magnesium, fiber, folate and zinc.
To store: Keep quinoa in an airtight container and it will stay fresh up to 6 months if you place it in the fridge. Nutrition Content: 1 cup cooked: 223 calories, 3.6 grams of fat (0.4 g sat, 2 g polyunsaturated, 1 g monounsaturated), 39 grams of carbohydrates, 5 grams of fiber and 8 grams of protein. Now that we know all the awesome benefits of Quinoa it is time to learn how to eat it!!!
- 1 cup of quinoa, rinsed and uncooked
- 1 cup of water
- 1 cup of almond milk
- 1 tablespoon of coco powder
- 2 teaspoons of vanilla
- Rinse and drain the quinoa, add water, almond milk, coco powder and quinoa to a pot and bring to a boil. Once the water is boiling, cover and bring the heat down to simmer for 15 minutes or until the quinoa has absorbed all of the water. Add in the vanilla and mix well. Remove quinoa from the pot and serve hot!
I really enjoyed eating this dish for breakfast because it was something different and changed up my routine! My husband thought it was really good although he couldn't wrap his head around quinoa for breakfast! This recipe is a must try if you are struggling with finding new breakfast recipes that you will like!Have you ever tried Quinoa for breakfast? If so I would love to hear about your favorite flavors to add! Love, Marla