Quinoa (pronounced KEEN- wah) has a very high nutritional profile and cooks very quickly. It is an extremely high-energy grain and has been grown and consumed for 8,000 years on the high plains of the Andes Mountains in South America. Quinoa was used to sustain Incan armies which frequently marched for many days eating a mixture of quinoa & fat, known as “war balls”. Not only is this amazing grain very high in protein, but is is a complete protein meaning it has all nine essential amino acids.
- 1 cup of milk, rice milk, or soy milk
- 1 cup of water
- 1 cup of quinoa, rinsed thoroughly
- Two cups of berries or 5-6 chopped prunes, or some raisins
- 1/2 teaspoon of cinnamon
- 1/3 cup of chopped pecans, almonds or walnuts, toasted*
- Something sweet to sprinkle on top
- 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 fruit and cinnamon; transfer to four bowls and top with chopped nuts.
- If you have a sweet tooth, add a little natural sweetener before eating
- Roast nuts in a toaster oven for 3-5 minutes @ 350F degrees or dry roast them in a skillet for 3-4 minutes.
- If you have a heat diffuser place it under the quinoa to ensure slow and even cooking
© 2015 Balance Your Life
Judy Banks, Chopra Certified Meditation Instructor, Holistic Health Coach
All right reserved- Reproduce with Permission only
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