Sunday, June 10, 2012
Sunday Morning Sour Cherry and Almond Quinoa
Quinoa is considered a complete protein (18%) as it contains essential amino acids and phosphorus, magnesium and iron. It is a good source of calcium, which makes it useful for vegans and those who are lactose-intolerant. Quinoa is also gluten-free and is considered easy to digest.
I have made Quinoa a regular part of our diets and use it in many recipes as a substitute for Rice Pilaf or Couscous; ground into flour for pancakes or muffins and as a delicious breakfast cereal.
The great thing about Quinoa 'porridge', is that you do get the protein in the morning - if you are like me, I tend to get that bad 'sugar rush' from straight carbs, which I do not get with Quinoa.
Quinoa takes about 15 minutes to cook, not as fast as a quick oats porridge, but it can be prepared the night before and re-heated during the week, for a quick nutritious breakfast.
But its Sunday today and I have time, so I made my favourite version containing dried sour cherries and sliced un-blanched almonds. Topped with plain yogurt and maple syrup, this is a hearty breakfast that will keep you going until lunch...
Sour Cherry And Almond Quinoa
2 cups water
1 cup Quinoa (I use the truRoots Organic Quinoa)
1/4 cup dried sour cherries (or any dried fruit such as blueberries, raisins or cranberries)
1 teaspoon cinnamon
2 tablespoons un-blanched, sliced almonds ( they cook faster than whole almonds)
Plain yogurt and maple syrup for topping
Combine Quinoa and water in a pot. Bring to a boil. Add cherries, almonds and cinnamon. Turn heat to low and cook covered for about 15 minutes. Remove from heat and let rest for about 5 minutes. Fluff with fork and spoon into bowls. Top with yogurt and maple syrup; sprinkle with additional cinnamon and almonds if desired. Serves 4.