This recipe was a real find! It is so quick and easy! If you make the quinoa a head of time and keep it in the fridge, you can have a made-from-scratch, hot, healthy breakfast in 5 minutes.
A word about quinoa, (pronounced KEEN-wah): It is technically a seed not a grain, but we use it in the same way we would use a grain. It was cultivated in the Andes for over 5,000 years. Quinoa has been referred to as the "mother of grains." So many of our grains have been genetically modified, but quinoa is not hybridized, nor is it genetically engineered. Quinoa remains pure, wholesome, and easy to digest as it is naturally gluten-free.
Here is the way I like to cook Quinoa as found in the following website:
How To Cook Quinoa
Ingredients
1 cup quinoa (any variety — white or
golden, red, or black)
Olive oil (optional)
2 cups liquid, such as broth or water
1/4 teaspoon salt (optional)
Olive oil (optional)
2 cups liquid, such as broth or water
1/4 teaspoon salt (optional)
Instructions
1. Measure
quinoa and liquid. Measure out 1 cup quinoa and 2 cups liquid.
2. Rinse
the quinoa. Place the quinoa in a fine-mesh strainer, and rinse
thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing,
and rinse for at least 2 minutes under the running water. Drain.
Why rinse quinoa? Rinsing
removes quinoa's natural coating, called saponin, which can make it
taste bitter or soapy. Although boxed quinoa is often pre-rinsed, it doesn't
hurt to give the seeds an additional rinse at home. Some cookbooks suggest
soaking the quinoa but, in our experience, this is unnecessary.
3. Dry and toast quinoa in saucepan. Heat
a drizzle of olive oil in the saucepan over medium-high heat, and add the
drained quinoa. Cook, stirring, for about 1 minute, letting the water
evaporate.
4. Add liquid and bring to a boil. Stir
in the liquid and the salt (if using) and bring to a rolling boil.
5. Lower heat and cook covered for 15
minutes. Turn heat down to the lowest
setting. Cover and cook for 15 minutes.
6. Let stand covered for 5 minutes. After
15 minutes, turn off the heat and remove the pot from the burner. Let stand for
5 minutes, covered.
7. Fluff and eat! After
5 minutes, remove the lid, fluff the quinoa gently with a fork, and serve. (You
should see tiny spirals (the germ) separating from and curling around the
quinoa seeds.)
Enough about that, let’s move on to
breakfast!
To give credit where credit is due,
this recipe is from the blog of a friend and coworker. This and more
can be found at the following website:
Now, the quick and easy part, the
cooking...
Quinoa, Brussel Sprout, Scrambled Egg,
Hummus Breakfast, Tout de Suite!
Ingredients:
3 brussel sprouts
butter
2 eggs, scrambled
1/2 cup cooked quinoa
large spoonful of red pepper hummus
butter
2 eggs, scrambled
1/2 cup cooked quinoa
large spoonful of red pepper hummus
The ingredients are very flexible in amount. Wash brussel sprouts. Slice them into rounds and ribbons.
Saute in a little butter until slightly browned. Remove brussel
sprouts from skillet.
Scramble eggs, also in a little butter, in same pan (makes for an
easier cleanup!) over medium heat. When scrambled to your liking,
add quinoa and brussel sprouts and stir. Top with a healthy dollop
of hummus.
Dig in!
