Breakfasts. Who needs them? They come with the mornings- often too soon after the kids go to bed too late. So, like I said. Who needs them? Regrettably, it would appear my kids and I need them.
I just do not always like them.
Between being tired and being out of most ‘normal’ breakfast ingredients, this meal can be a challenge at times. I want those gluten, dairy, corn, soy, egg, and nut free breakfasts to be high in protein and easy. I also want to dance on the moon while singing Gotta Dance. I have high dreams.
These moon high dreams frequently lead to quinoa. Yes, that poor little misunderstood
grain seed. I have it on good authority quinoa has self esteem issues. Everyone raves about it’s high protein, not-grain, greatness. Then on first taste, the bitterness, grassiness, and the-pronunciation-is-far-from-how-the-word-looksness is apparent. Out goes quinoa.
I discovered a few years ago I did not have to spend five plus dollars per pound on that magical not-grain. I could get it for just over $2/lb if I bought in bulk (Note: This was a few years ago. I can no longer find it anywhere close to that price) . I was the proud owner of 25 pounds of quinoa. Unfortunately, I was not a proud owner of 25 ways to use it.
But, I persevered and two years later, I am going to buy another 25 pound bag as soon as I can.
During that time I learned two important things about quinoa.
First, rinse. Rinse. Rinse. Rinse. It is not quinoa’s fault it is bitter. It has this nasty little coating. Thankfully though it’s bitterness washes off easily. All you have to do is soak the quinoa for about 15 minutes, pour off most of the water, then rinse in a colander until the water runs clear. This makes all the difference.
Secondly, if you do a sweet version of it it is a GREAT vehicle for coconut whipped cream. Just saying.
There are many fun ways you can serve quinoa, and this one is so delicious. It is full of sweet pumpkin and warm spices. It is also very quick and easy to throw together. Ready to energize me for a morning full of tickling kids, nursing babies, and achieving the great task of letting the kids help me.
Dear Quinoa. Thanks.
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- 1¾ cup quinoa (uncooked)
- 3½ cups water
- 1 ¾ cup pumpkin (1 can) or butternut squash puree
- 1 13-14oz can [url href="http://amzn.to/1WKKuXE" target="_blank" rel="nofollow"] coconut milk[
- 2 teaspoons cinnamon*
- 1 teaspoon ground ginger*
- 1 pinch each cloves, nutmeg, and allspice*
- 1 teaspoon vanilla
- 3 tablespoons coconut oil
- ¾ teaspoon salt
- sweetener of choice to taste (honey, maple syrup, sucanat, stevia)
- coconut whipped cream for serving (optional)
- *can replace with two teaspoons pumpkin pie spice
- Cover the quinoa with water. Let soak for about 15 minutes. Pour off as much water as you can, then drain the rest. Rinse the quinoa until the water runs clear.
- Put the quinoa and the 3½ cups water in a medium size pot. Cover and heat over high heat until it comes to a boil. Reduce heat to a simmer and continue to cook for about 12 minutes, or until the quinoa is tender.
- Add the coconut milk, pumpkin, spices, vanilla, coconut oil and salt. Let warm through. Add sweetener to taste.
- If desired, serve with whipped coconut cream and another sprinkling of cinnamon or a drizzle of molasses..