While quinoa is technically a seed, it's mainly consumed as if it were a grain and is a great main ingredient in many recipes from stir fry to 'pasta' salad to a breakfast bowl of wonderfulness! It's naturally gluten-free, high fiber and high protein... a nutritional superstar when it comes to being well-rounded :) The nutty flavor of quinoa pairs well with the apples, nuts and nut butter in this recipe while adding sustenance to your morning fueling routine.
1 cup quinoa (dry measurement)
2 cups vanilla soy milk (or choice of 'milk')
1 apple, diced small
1/4 c. craisins
1/4 c. chopped walnuts or slivered almonds
Honey or agave, to taste
Almond or peanut butter, to taste
Boil soy milk in a medium pot on the stove. Once boiling, add in your quinoa and reduce to a simmer until the milk is absorbed and quinoa fluffy, approx. 7-10 minutes.. Please note: milk likes to bubble up and boil over easily when heated, so keep a close eye on this while it's cooking. Divide quinoa into bowls (to share, or to eat later!) and top with craisins, walnuts and diced apples. Drizzle with honey to taste, or as I prefer, with creamy almond or peanut butter (microwave on high for 10-15 seconds and it will be like syrup).
Makes about 4 x 1/2 cup servings.
Download a PDF of the recipe here.
Kristen Chang is Registered Dietitian Nutritionist (RDN), Certified Specialist in Sports Dietetics (CSSD) and triathlete residing in southwest Virginia with her husband and dogs. Follow along as she shares favorite fueling recipes, general wellness and sport nutrition tips and stories from her athletic endeavors.
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