Sunday Grains

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.

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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.

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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!





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.


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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