Pink and Purple Quinoa
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Pink and Purple Quinoa February, 2007 Wheat-free, soy-free, nut-free, dairy-free, egg-free Serves 4 / A morning bowl of high-protein quinoa keeps me satisfied much longer than cold cereals or even oatmeal. Better still, my 5-year-old requests this for breakfast almost daily. Keep some plain, cooked quinoa in the refrigerator for other meal bases. Ingredient tips: People with milk challenges often can handle ghee (clarified butter) because it is basically free of casein, or milk protein. Hempseed, available at natural products stores, is an excellent source of protein and omega-3 essential fatty acids. It is best used uncooked, straight from the package, to retain the valuable—but delicate—omega-3s. 1 cup quinoa, well washed 2 cups water 3/4 teaspoon ground cinnamon Dash of salt 3/4-1 cup fresh or frozen cherries or blueberries, or a combination 1 tablespoon ghee (optional) 4 tablespoons hempseed 1. Combine quinoa and water in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer for 12-15 minutes. 2. Remove from heat and stir in cinnamon, salt, and berries. Add ghee, if using, and sprinkle each serving with a tablespoon of hempseed. PER SERVING: 258 cal, 30% fat cal, 9g fat, 1g sat fat, 0mg chol, 10g protein, 35g carb, 12g fiber, 12mg sodium |
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