Tag Archives: quinoa

Breakfast Quinoa

Quinoa, you either love it or you hate it. I’ve heard a lot of people comment that they don’t like the bitter after taste of quinoa, but I think you need to find the right recipe to enjoy this grain, which isn’t really a grain but a seed. There are hundreds of ways to cook it, as a salad, as a side dish and even as a breakfast cereal. It’s definitely worth giving it a try, it has so many health benefits: it’s loaded with fiber, minerals and protein and doesn’t contain any gluten. It has been included in the superfood group.

I’ve already shared two quinoa salad recipes in the past (Sweet Corn & Quinoa with Honey Lemon Vinaigrette and Quinoa and Apple Salad with Curry Dressing), but this time I have something different for you. Try it as a breakfast cereal. You cook it in milk, and add sweetener (such as stevia or honey), and once it is cooked mix in lots of berries. You can eat it warm, or make a batch to keep in the fridge and eat it cold with some extra milk (it gets thick, you’ll want to add some extra milk). I’m not writing this post because quinoa is trendy, but because I really like having this for breakfast. Honest. It has a nutty flavor, I love the texture, and it keeps me full all morning. As a variation for the topping, you can try peaches and slivered almonds.

My only recommendation is, watch the pot!  You’re cooking with milk, so keep an eye on it. You don’t want to ruin your morning by having milk boil over and make a mess out of your stove.

Update:  We were discussing this post with our friends, and one of them mentioned that in the procedure process I forgot to include that quinoa has to be washed (up to three times) before cooking.    I have never done so, but I noticed that on the box I buy, it doesn’t ask you to wash it since it is already pre-washed to take away the saponin that makes it bitter.   So, read the instruction from the particular brand of quinoa you purchase to know if you have to rinse it first, or not.

 

Helga

Breakfast Quinoa.jpg

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Quinoa and Apple Salad with Curry Dressing

I made this salad last week at home, for one of our weekday meals. We’re looking for nutritious ingredients that pack vitamins and proteins into our diet, but we don’t want to sacrifice on flavor. This salad is a delight for the taste buds, the combination of fruits with the particular texture of quinoa and the tangy vinaigrette will have you asking for seconds, I promise. And, as we set out to do at the beginning of the year, we are trying to consistently include healthy recipes here at The Foodies’ Kitchen that you can share with your family.

You can try to use quinoa instead of rice to accompany any meal. The great thing about this seed, is that it takes less time to cook than rice, at only 15 min. It’s virtually fool proof (unlike rice, which… it took me some time to master), it has a high level of protein, provides all 9 essential amino acids and it is gluten free. I will definitely try other recipes using this ingredient, so be on the lookout for our Facebook post announcements. For now, you can also check out our Sweet Corn & Quinoa with Lemon Vinaigrette recipe. The original recipe calls for mint leaves. I’m not crazy about mint, so I substituted for cilantro.

And just a little reminder, you can still enter our Cocina al Chile contest! You have until June 5th to do so! Click here for more info.

Helga

Quinoa and Apple Salad with Curry Dressing

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Sweet Corn & Quinoa with Honey Lemon Vinaigrette

I’m always trying out new things in the kitchen, and I had been wanting to try Quinoa for some time. In fact, I’ve had a box of Quinoa sitting on my cabinet for a while now. As always, I want to keep my Foodies informed, so I did a little research on this pseudo cereal as it is called. Quinoa is closely related to species such as beets, spinach, and tumbleweeds. Tumbleweeds? makes your mouth water, doesn’t it?…

Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (18%). Nutritional evaluations of quinoa indicate that it is a source of complete protein.It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA’s Controlled Ecological Life Support System for long-duration human occupied spaceflights.

Impressive, right? Since it’s so good for you, I wanted to try a recipe that I could get my daughter to eat. I succeeded with this one, so I recommend you try it at home. As far as preparation is concerned, no big deal. It takes 15 minutes.

Helga

Sweet Corn & Quinoa with Honey Lemon Vinaigrette

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