Quinoa is a grain that is very low in cholesterol and sodium but high in minerals, such as magnesium and phosphorus, and a very good source of manganese while also being gluten-free, high in protein, and doesn’t cause some of the allergies other grains do. We love this recipe for a highly beneficial breakfast alternative.
They key to good-tasting quinoa is to rinse it in cold water extremely well to remove the bitter saponins that are natural in this grain. Wash it in a fine mesh strainer under cold running water while stirring it around to get all the areas for a minimum of 30 seconds to a minute. This will remove the bitter taste considerably.
1/2 cup quinoa – well rinsed
1 Tbsp honey
1 Tbsp butter
dash of salt
Pour well-rinsed grain into a pan and cover with enough cold water to cover the grain by about 1/2 an inch. Cook on medium heat for about 30 minutes or until grain has “popped” or looks like little curly things are coming out of it and it’s soft. Drain out the excess water. Add milk, salt, butter and honey. Heat just enough to melt honey and mix it in well.
Make enough quinoa to have it readily available throughout the week for quick breakfasts. Pour about 1 cup of the cooked grain into a bowl, top with fruit, cinnamon or herbs. Different, tasty, and good for you. The bomb.