After posting yesterday a picture of my dinner plate here, Simple plant-based dinner solution: Quinoa, zucchini & cannellini beans, I found out that there’s a whole universe of readers who haven’t heard of red quinoa. The white variety, yes, but not necessarily the red. Oh, the deprivation!
And as there was leftover quinoa in the fridge, what a fine opportunity to quickly show another way this marvelous little crunchy surprise of a grain can find its way into your meal plan. This time as breakfast.
A little more about quinoa
Quinoa (“Qin-wah”) goes way back. Pre-Columbian Andean civilizations, as it turns out, considered it a staple of high importance. Evidently second only to our beloved potato. Maize completed a trio of starchy standards. Quinoa has a high protein value – 18% of its calories coming from protein. I don’t have to tell you what a powerful source of fiber it is – just like all our whole food starch friends. Magnesium, calcium, phosphorus, iron – they’re all in there too. Top of the list for the gluten sensitive, as quinoa is gluten-free (GF).
The recipe
Are you kidding? I told you, more than 5 ingredients and I lose interest in a recipe. The directions for making the quinoa are here.
Basically, one part quinoa, 2 parts water, in rice cooker or stovetop.
Slice peaches and toss on some blueberries. Any fruit you like. Voila!
Have you a favorite way to serve red quinoa? Please dish in replies below. Share your brilliance!
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Love quinoa–Trader Joe has tri quinoa (mix of white, black & red) that I live on.
Thanks for sharing your ideas.
Sharon
Sharon,
Oh, I forgot about the black! Actually I don’t think I’ve ever cooked it! How do you suggest I use it? Thanks for the reminder on TJs too – I know others will appreciate!
Oh, Lani! we really are the creative ones aren’t we? I see a recipe that has more than 3 sentences, or 5 ingredients and my mind splits. ForGET IT I say! I need to just ‘make it’. (You realize this, following a recipe, and being exact, was the hardest part of making soaps, etc for me) Therefore, I love your new breakfast recipe! You are such an inspiration, I feel a trip to The Fresh Market coming on, HOPEFULLY tomorrow!!
Hey Laura-Grayce – so we’re on the same recipe page, hmmm? Hope you’ll report in on your Fresh Market trip!
I love Fresh Market ~ I had never been in one before, and was simply blown away by their very organic, natural, well rounded choices! They even have my smokey Paprika with Chipotle! Amazing. Yes, this girl could get lost in there, and her check book would not survive!
I haven’t heard of Fresh Market before, this is the first time. Sounds like a great find.
When at the Engine 2 Immersion weekend in Austin, TX we had the opportunity to take a store tour of the Whole Foods Lamar store – this is an amazing field trip to begin with, but the bulk food section is top notch! We got some neat booklets about bulk goods while we were there that were invaluable. They have part of them online, here is a link to the grains: http://www.wholefoodsmarket.com/cooking/grains-chart.php
Ami, thanks for the link and the WFM store sounds divine. Ack! The closest to me is a 2 hour drive, so I don’t get there very often. And in a big city like Austin, I’m sure top notch as you say.
It’s their flagship store. The Mother Ship as my husband calls it. I walked in, stood there, eyes glazed over – thinking: all I would need is a sleeping bag…and I could just live here! We are 12 hours north of The Mother Ship – and actually talked about making a weekend trip to Austin…so we could visit again! We are plant-based foodies lol! I like white kidney beans with some sriracha, black quinoa and red kale with 1/4 of a sliced avocado.
Eyes glazed over ~ sounds like my trip to The Fresh Market –
However, I don’t believe they are nationwide. Yet.
http://www.thefreshmarket.com/
OH! wow – wrong!! they have MANY locations!
Thanks for the link! I’ll see if there are any in CA.
Ami, I SOOO get it about setting up camp in a good market! Those of us who love to eat and find an oasis of healthy eats like that would love to stake our tents. Mother ship, indeed!
http://healthygirlskitchen.blogspot.com/2011/06/red-quinoa-salad-with-black-beans-and.html
Not a 5 ingredient recipe, but oh, so delicious!!!!
Yummers Wendy. Thanks! Your pictures are always so beeeyoutiful!
I am a huge fan of the black quinoa, which I find to be a little crunchier than the red. I love it with water-sauteed veggies, steamed greens, sprouted lentils, and some crushed walnuts and currants. Also great as a breakfast pilaf with berries and hemp or almond milk. You can order online here: http://nuts.com/cookingbaking/grains/quinoa/black.html
Sharon, crunchier even that the red? I am so there! Thanks!
as you know i love quinoa and for breaky i also like it mixed with steal cut oats that have been soaked in soy milk and it is still crunchy as i dont cook it, i mix the both togeter with a sprinkle of chia seeds,chopped banana and a dollop of yogurt, yummy, cheers Anna
Anna, you don’t cook the steel cut oats? Do you soak overnight? Interesting!
No cook Overnight Oats are a staple at my house. Several different ways to prepare them depending on how much crunch you want. When they are really crunchy they remind me of that cereal brand GrapeNuts. My favorite way to fix them is toss the oats in a thermos with some boiling water put on the lid and let it sit overnight. In the winter I’ll heat it bit in the microwave. Here’s the thermos I use it’s 10 oz perfect for a single serving. They also make a 16oz. http://tinyurl.com/c6nx35g
Great suggestions and what a novel thermos! Very cool, thanks for a quick tip that I know many readers will be able to use or become inspired from.