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.