Oatmeal Alternative

What’s the one thing that got you out of bed this morning? A piercing alarm? A beam of sunshine through your curtains? A drill on the road outside?

For me, it was the prospect of a warming breakfast – this cold weather is not particularly motivating. Give me a bowl of something warm and a mug of something boiling and I’m up and about. I have mentioned before about oatmeal – making it fun and interesting, rather than a bowl of blah. But admittedly, I haven’t had oatmeal for breakfast in ages. Probably since around the time I wrote that post.

No, I’ve moved onward and upward to something better. Something that will guarantee plenty of energy to last you until lunchtime. Something that won’t weigh you down.

I’m talkin’ about QUINOA!

The best part about having quinoa for breakfast is the preparation. You can cook up a huge quantity on monday morning, and have plenty of leftovers to keep in the fridge for the rest of the week. Simply reheat a serving on the stovetop (or not – cold quinoa is yummy too!)

Another added bonus is that it is a gluten-free grain as well as containing protein.

Breakfast Quinoa

Pictured above: this morning’s bowl, featuring reheated quinoa (which was cooked on monday with raisins and cinnamon), a chopped up cox apple, some ground flaxseed, and a drizzle of maple syrup.

The particulars:

  • 1.5 cups quinoa
  • 3 cups water (you may need a little bit more) – could also use milk here, but won’t keep as long in fridge
  • optional: raisins, cinnamon, brown sugar, raw honey, other dried fruits, nuts, spices, etc.
  1. Put your quinoa and water in a large pot and bring to the boil. Once boiling, reduce heat to simmer and leave for 12-15 minutes or so. Stir every once in a while, and add more water if necessary. Cooked quinoa will be light and fluffy, sort of like couscous.
  2. Eat a portion (1/2 to 3/4 cup) right away and leave the rest to cool. Once completely cooled, put into an air-tight container and store in the fridge for up to one week. Heat individual servings with a splash of hot water or milk on the stovetop for 5 minutes. Or simply eat cold with a splash of milk or yogurt!

Toppings:

Give any of these a try once you have your bowl of quinoa.

  • chopped up apples with raisins, cinnamon/cloves, and a drizzle of maple syrup or raw honey
  • blueberries/raspberries/blackberries and yogurt (best with cold quinoa)
  • shredded coconut, banana, and cacao nibs
  • almond butter and berries
  • dried cranberries or goji berries and toasted almonds

Read more like this:

Back to Baking
A Fresh Outlook
Pan Seared Goodness

6 Comments on “Oatmeal Alternative”

  1. Pippa says:

    Yay, bring on the quinoa Molly. I love the stuff.
    xx

  2. Cara says:

    I have a huge costco bag of this stuff. Good idea. I want to try right now. haha.

  3. Zach says:

    Marissa has been on the gluten-free thing for about a month now (also vegan and dairy free), so quinoa is the bomb.

    btw I was on Zooey D’s page the other day and saw that she had the same food allergies as you. I’m sure you knew that.

    Saw 500 Days and Gigantic the same day and had a cute overload.

  4. Tom says:

    Thanks Molly. I eat oatmeal for breakfast every morning and it is very boring. Cara up there mentioned they sell it at Costco so i’ll go grab a bag and try it out!


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