Heres another recipe for my favourite meal of the day – Breakfast! Most store bought cereals have gluten in them along with copious amounts of refined sugar, which isn’t a good way to start off your morning. You may be lucky enough to have found your favourite cereal in a gluten free option – probably with the same amount of sugar – however Ive found its usually about double the price. I say give up on the store bought cereals and make your own, its always nicer and you will know exactly what goes into it.
Oats are usually a good option for breakfast, although if your gluten intolerant they can be risky, as nearly all oats have come in contact with gluten whilst growing or when being packaged.
Quinoa (pronounced keen-wa) is considered to be a whole grain but is actually a seed. It is considered a super food, gluten and cholesterol free, a source of fibre, has 9 essential amino acids therefore making it a complete source of protein – which is essential to have in every meal to keep you fuller longer and for lasting energy. I love this seed mostly for the fact that is so versatile, I honestly could have it 3 times a day with each meal – sweet or savoury.
You can buy quinoa flakes specifically for porridge, however the standard white quinoa will work just fine.
- 1/4 cup Quinoa
- Almond milk – or whatever milk you prefer
- Coconut cream (optional)
- Seeds, nuts, dried fruit, goji berries, shredded coconut, flax seed, mixed fruit, or whatever tickles your fancy to top it with
- Firstly, if your using normal quinoa you must cook it in hot water on the stove. Pour the 1/4 (or if making bulk for the week 1 cup) of quinoa into a pot and cover with hot water, bring to the boil and let bubble away for about 10 minutes or until soft – it will never be as soft as rice for example, but it does get pretty soft. (If your using the flakes cook with the milk of your choice in the saucepan, it will cook much like oats and thicken as it cooks – ignore step 2.)
- Drain the hot water from the quinoa and scoop into your bowl.
- Add a dash of almond milk to cover the quinoa, sometimes if i have an opened can of it in the fridge and i want to make it creamer ill add a dollop of coconut cream on top, its delicious.
- Now add your favourite toppings, i usually go for flax seed, berries, mango, pumpkin seeds, sunflower seeds, almonds and walnuts, shredded coconut, and drip some agave or rice malt syrup on top for sweetness. Yummm.
You may think pouring a bowl of cereal out of a bag is way easier, but if you pre cook a big bowl of quinoa at the start of the week you can keep it in the fridge for 7 days and scoop out what you want each morning. Once you have the toppings they also go a long way – so it really does work out to be more economical, much tastier, and of course healthier.