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Monday, September 12, 2011

Using your Food Storage Grains for Breakfast

I've always love quinoa but didn't really cook with it very often. Probably because you usually find it in small, yet expensive, packages at the grocery store.  Now that it's easy to add it to my long term food storage; I have started using it more and more. Thank you Shelf Reliance and Thrive Gluten Free Grains
Quinoa has excellent nutritional value.  So what makes "keen-wah" so  nutritious?  Quinoa "grains" contain all 8 essential amino acids, good quantities of calcium, phosphorus, and iron.  Technically, quinoa is a seed, not a grain. It’s grown high in the Andes Mountains of South America. After harvest, the seeds need to be processed to remove the coating containing the bitter-tasting saponins. Quinoa "grains" are, in general, cooked the same way as rice and can be used in a wide range of sweet or savory dishes.


  For breakfast we just made ...








Warm Berry Quinoa



The ingredients are simple:


1         Cup  Milk (or water, almond milk, soy works too)
1 1/2  Cups Water
1         Cup   Thrive Quinoa
1         Cup  Thrive Fruit ( I used blueberries and strawberries)
1/2     Cup  Nuts, optional
          

It is usually recommended that you rinse your quinoa.  


Bring the liquids and the quinoa to a boil.  Stir in your freeze dried fruit, cover and simmer for 15 minutes.  Remove the pan from the heat and allow to sit for another 5 minutes.


Meanwhile I'm toasting nuts to add as one of the toppings.  Today we had pecans on hand but whatever nuts you like will work just as well.  I always toast nuts when I have time.

Toasted nuts have a deeper, more concentrated flavor. If I'm doing a large batch I spread them out on a baking sheet and toast in the oven at 350 for about 10 minutes. When I'm doing small amounts, like this morning, I use a dry skillet and toast them over medium high heat. One thing I learned it not to toast nuts and write a blog at the same time. My second batch worked out just fine.

Use whatever you like for toppings. I like honey, my son likes brown sugar, hubby has it plain. I add a LOT of cinnamon, my hubby can't stand it. Oh well. This batch made approximately 3 1/2 cups.

How ever you top it, or don't, you can feel good about feeding this to your family. Teenagers are suppose to have 50% protein and 50% complex carbs for a good breakfast before school. Here you have it in one bowl!

Another site with excellent quinoa recipes can be found at Cooking With Quinoa 


I love many of her recipe ideas and have enjoy her Baked Quinoa and Oatmeal Breakfast


You can find more quinoa nutritional facts at Mother Nature Network.


The more we can save money, feed our families nutritious food, prepare ourselves and our friends and neighbors the better off we ALL are.

3 comments:

  1. We must be on the same wavelength......I guess great minds just think alike!

    ReplyDelete
  2. My mother-in-law has been visiting, and lately I have been cooking the multi-grain hot cereal in the morning. She loves it, and wants to order some when she goes home. One of our daughter's is gluten-intolerant, so I am excited that Thrive now offers GF grains. I will be incorporating both the quinoa and amaranth into our meals, especially when our daughter visits.

    ReplyDelete
  3. I have been cooking the 9-grain cereal most mornings since my mother-in-law came to visit, and she loves it! She will be taking some home with her. I'm excited that Thrive offers Quinoa and Amaranth for our family members who are gluten intolerant.

    ReplyDelete

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