Breakfast Quinoa

Quinoa for breakfast? It didn’t sound very appealing to me either. I love quinoa, but usually enjoy mine as a substitute for rice in savory dishes, not a substitute for oatmeal or porridge. HOWEVER, I decided to give it a try one morning, and now I’m most definitely a fan. Not only does it actually blend well with sweeter toppings, but it is an excellent boost of nutrition to start the day!

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While many (me) make the mistake of assuming quinoa to be a grain, it is actually a seed (the crop itself is in the grain family, but the part that we eat is actually the crop’s edible seeds!)- hence why it is a staple in gluten-free and grain-free diets. Although it was in the ‘superfood’ spotlight for a while, quinoa is not a recent trend. In fact, we have been eating it for thousands of years! Fun fact: within the Incan Empire, it was a very important crop, so much so that it was referred to as the “mother of all grains”!

Quinoa is known as a complete protein, meaning it contains all 9 essential amino acids- this is one important reason as to why it is a staple in many plant-based diets (plus, I like to get my workouts done in the morning, so eating quinoa for breakfast is a great way to replenish those tired muscles!). Quinoa is also high in fiber, manganese (1 cup serving is 58% of your RDA), magnesium, phosphorus, iron, B vitamins- the list goes on and on! It’s pretty safe to say the Incans were definitely onto something.

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For this breakfast quinoa, I cooked up about 1 cup of quinoa (you can cook a big batch of it and store it in the fridge for a quicker on-the-go breakfast option) and topped it with fresh blackberries, homemade granola (recipe coming soon!), tahini, maple syrup, and a dash of cinnamon. The possibilities are endless! I highly encourage you to try it yourself, and let me know in the comments what toppings combo you’d like to try!