Warm and Nutty Cinnamon Quinoa

Good Evening food enthusiasts,

People, in general, are staring to get more familiar with the idea of bringing alternative protein sources into their diets. However, I have noticed that there are still a lot of people who have not come across something known as Quinoa. This grain-like crop has been consumed for thousands of years in South America. It is a relatively unknown superfood, which contains the perfect balance of all eight essential amino acids. It is also gluten-free and a great source of protein. To add to its greatness, quinoa is also high in fiber, and vitamins such as riboflavin, calcium, vitamin E, iron, potassium, phosphorus, magnesium, folic acid and beta carotene. It is also abundant in linolenic acid, the essential fatty acid that has proven to benefit the immune response.

I find that quinoa does not have a strong taste, which makes it a perfect ingredient that can be added to any recipe, at any time of the day. Even before going vegan, I had eaten quinoa, but that was mostly in salads. Now, I have tried it during breakfast, lunch and dinner, and so far I am really loving to have it at the start of the day. While doing my cleanse (which, by the way, turned out to be something known as the Paleo diet), I stumbled upon many different recipes, which revolved around quinoa; however, there was one that had me at the first taste of it. It is called the Warm and Nutty Cinnamon Quinoa and is featured in Dr. John La Puma's recent release - Chef MD's Big Book of Culinary Medicine. Not only is it easy to make, it is also done in less than 20 minutes, which makes it a great option for those of us who usually compromise 5-10 minutes of rushing around the house like mad, in order to enjoy our comfy beds for a few more seconds. Once you try it, it is hard not to have it every morning. Hope you like it as much as I do.

Warm and Nutty Cinnamon Quinoa

-Serves 4-

What you will need:

1 cup almond milk

1 cup water

1 cup organic quinoa, (hs note: rinse quinoa)

2 cups fresh blackberries, organic preferred

1/2 teaspoon ground cinnamon

1/3 cup chopped pecans, toasted*

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. 

*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.

Since Dr. La Puma is a well-renowned chef and probably has a photographer on payroll, after he finishes, his invention looks like this: 

Given that I am only armed with great seasoning abilities and good intentions, my breakfast looks like this:

Look, it may not be exactly a photo that would make your mouth water or even take your breath away, but do trust me on this one. I promise to take another photo (a more professional looking one) to make it look as good as it taste. Still, I have never been a breakfast lover, but ever since I tried this recipe, I have become quite fond of eating in the morning.

Until Next time :)

Yours Truly,

Fraulein Andrea