A snowy Sunday complete with some football and new recipes. Now I just have to remember which is the quinoa and which is the millet. I think next time I will have to label my bags at the Whole Foods.
I started with a breakfast dish. Unfortunately, the first step is soaking the quinoa for 2 hours. Who wakes up and has two hours before they are ready to eat breakfast? So I decided I could make it this afternoon and refrigerate it for tomorrow.
I started by soaking my quinoa as recommended to remove the saponin.
After a trip to Target for a sieve, I was able to rinse my quinoa without losing most of it out of the strainer.
Next step is to combine oats, quinoa, water and salt. Bring to a boil and simmer covered for 30 minutes. After about 20 minutes, the mixture was looking pretty thick so I removed it from the heat.
I stirred in cinnamon, vanilla, and raisins (but you can add anything else you enjoy in your warm breakfast cereal).
Since it’s supposed to be served warm, I will definitely try some now. It has a great texture, but is pretty plain tasting. It tastes GREAT with some applesauce mixed in. The rest is divided into individual servings. I love the idea of a quick healthy breakfast option on week days. I’m already excited for tomorrow’s breakfast!
QUINOA WITH OATS
The Eat-Clean Diet Cookbook by Tosca Reno
“To sweeten, don’t reach for the sugar bowl, try fresh fruit, unsweetened applesauce, or pumpkin.”
1 cup quinoa, soaked for 2 hours
1 cup steel-cut oats
¼ tsp sea salt
3 cups water
1 tsp cinnamon
1 tsp vanilla
¼ cup organic raisins
-In a medium saucepan with a lid, place soaked quinoa, steel-cut oats, sea salt, and water. Bring the mixture to a boil and reduce heat. Cover and let simmer 30 minutes. Remove from heat, stir in cinnamon, vanilla, and raisins and let sit for several minutes. Serve hot.
-Makes 4 one cup servings.
Nutrition
Calories: 187
Protein: 6g
Carbs: 37g
Dietary Fiber: 1g
Sugars: 8g
Fat: 3g
Sodium: 6mg
Up Next…Dinner using the millet.
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