Quinoa is good in so many forms – including as a cereal. This can be a great breakfast, lunch or snack. Quinoa cereal can be reheated, so make extra and you’ll have food ready in minutes.
Obviously this time of year I can’t get fresh blueberries. So, when I start the quinoa I measure out the blueberries and cover them with hot water. Drain and add to the cereal for a great antioxidant hit with your quinoa.For lunches or dinners I usually recommend cooking quinoa in broth for the best flavor. For cereals I recommend cooking quinoa in coconut milk for the creamiest cereal – definitely wonderful at breakfast. The extra fat in coconut milk will also make you feel fuller and slow the absorption so you stay satisfied longer. Also, these are just recommended toppings, feel free to use any of your favorite nuts, seeds, fruits, etc.
Some may ask, why the protein powder when quinoa is already a good, full protein source by itself. I eat this as my breakfast meal usually and it’s critical to start your breakfast off with a higher protein source. This will give you sustained energy throughout the day, regulate your blood sugar, and stave off food cravings. The extra protein powder accomplishes this while adding a creamier texture to the cereal.
Quinoa Cereal Ingredients:
- 1/2 cup quinoa
- 1 cup coconut milk
- protein powder
- Quinoa Toppings
- 1/2 cup blueberries
- 2 TBS pumpkin seeds, chopped or whole
- 2 TBS chopped almonds or walnuts
- 1/2 cup coconut milk or other milk alternative
- 1 tsp honey
Quinoa Cereal Directions
- Placed well-rinsed quinoa and coconut milk in a saucepan and bring to a boil.
- Turn the heat to low and simmer for 15-18 minutes.
- Stir in a scoop of protein powder.
- Cover, remove from heat and let stand 5 minutes.
- Divide quinoa between two bowls, adding one-half of the rolled oats on top.
- Top each bowl with half of the blueberries, pumpkin seeds and nuts.
- Serve with milk and honey.