Pumpkin & Pomegranate

Last week we had a bit of a cool snap and the lovely hens who supply my breakfast ceased their production for a couple of days. This happens, and so I was left with a dilemma this morning when I found myself without any eggs for my usual scramble. I knew I needed protein to last me through my morning at work, so I decided it was high time to try quinoa as “oatmeal”. Quinoa is a seed that acts like a grain when cooked. I usually use it in place of rice, but today it doubled as one of my favorite breakfast foods. It is also low on the glycemic index, but not as low as most vegetables and so I don’t suggest anyone base their diet on quinoa. Generally speaking I don’t have quinoa that often, but I don’t ultimately have a real problem with it. I think if you must have a grain-like substance on a daily basis, then Quinoa is your best bet.

I wish I could have had it piping hot, but it was still quite a satisfying and tasty start to my day!

And I wasn’t the only one either! As I wrote this post I saw a twitter update from the PCC which linked me to Cheriepicked
Great minds!

Breakfast Quinoa
Ingredients:

• 1/2 C. Quinoa
• 1 C. Water
• 1 tsp. Cinnamon
• 2 T Raisins
• 1 T Chia Seeds
• 3/4 C. Coconut Milk
• 1 Large Apple
• 2 T Goji Berries
• 1 Dried Fig
• Sprinkling of Sprouted & dehydrated Almonds

Method:

1. Rinse quinoa well, scrubbing the seeds a bit to get ride of some of the bitter flavor.
2. Bring water to a boil and add the quinoa and cinnamon. Cover and reduce heat. Simmer  for 10 minutes.
3. Add the raisins, chopped apple, chia seeds, and simmer for another 5 minutes.
4. Top with coconut milk, goji berries, and almonds.