I first tasted quinoa when I was travelling throughout Peru in 2011 and learned that it was a staple to the Peruvian diet. While I was in Peru, I really enjoyed quinoa in a variety of culinary ways, from hearty soups to delicious desserts. In fact, my favourite memory of eating quinoa was having it as a scrumptious strawberry quinoa pudding for dessert after dinner on top of a mountain, as we settle in for the night, eagerly awaiting to see Machu Picchu at sunrise the next day. 🙂
Fast forward 2 years later, quinoa seems to be the new health buzz word in North America. Everywhere I go, it is on restaurants’ menus and in grocery stores. It is even included in all the health books and magazines I’m hungrily reading to learn more about healthy food and diet.
To sum it up: Quinoa is a seed (many people assume it is a grain, but it isn’t!!) that comes in white, red or black. It is a superfood because it is a good source of protein, fibre, complex carbohydrates, calcium, phosphorous, iron and vitamins B and E. It is also gluten-free! Therefore, it is perfect for vegetarians, vegans and people with gluten sensitivity or celiacs.
As I’m now gluten-free and also trying to cut down on my meat consumption, quinoa is another great alternative I can turn to for protein, and substitute for rice or pasta. I am by no means an expert in cooking quinoa, and have been reading books and websites to learn how to cook it well, and getting some more recipe ideas.
Anyways, I got really excited when I was chatting with my vegetarian friend Mythili and she mentioned she eats quinoa for breakfast! I thought what a wonderful way to start off the day with energy and happiness!!
I will now share with you a recipe Mythili passed on to me, and I tweaked it a bit with whatever I found in my kitchen, and as you know, I like to experiment with some of the ingredients in recipes. After all, creativity in the kitchen is so much fun!! 😀
Makes: 1 serving
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total TIme: about 25 minutes
-Turmeric- has health and beauty properties, mostly anti-inflammatory effects and helps increase blood circulation thus contributing to healthier and radiant looking skin!
–Milk- you can replace the unsweetened almond milk with any other type of non-dairy milk you like! For example, Mythili used rice milk for this recipe.
-Spice- instead of turmeric, you can replace it with cinnamon if you prefer a more flavourful tang, as turmeric is slightly bitter to taste
-Fruit toppings- you can put any fruits you like on top! Mythili put blueberries in hers.
1/2 cup quinoa
1/2 cup unsweetend almond milk
1/2 cup filtered water
1 tsp ground turmeric
1 banana, sliced
handful of sliced strawberries
- Mix the quinoa, almond milk, water and ground turmeric into a pan at medium heat.
- Mix contents once in a while.
- Add sliced banana into the pan. When the quinoa is cooked, take the pan off the stove.
- Plate the food and add a handful of strawberries.
- Enjoy! 🙂
Resources I used on learning about and how to cook quinoa:
The Power of Food: 100 Essential Recipes for Abundant Health and Happiness by Adam Hart, page 111