Quinoa Breakfast Recipe

Hey guys, this is Heather from healthyveganrecipes.net. Today, I have a quinoa breakfast recipe for you that is ridiculously delicious, you’re not going to believe it. It’s also ridiculously easy, so lets get started.

I have quinoa which, if you haven’t heard of it before, is a grain and it comes from South America and is very high with protein, a very good mixture of different proteins. This is because, botanically it is considered as seed but it cooks like any other grain, so it’s considered to be a part of the grain family.

If you don’t have quinoa or if you don’t want o buy it because it’s a little bit expensive, you can use any other grain instead of quinoa. So brown rice, millet or buckwheat, whatever you like even barley.

So, to prepare for the quinoa breakfast recipe, you will need one cup of quinoa, and one cup of my home-made rice milk — it’s what I’m using, you can find the recipe for this and the quinoa recipe over at the healthyveganrecipes.net, and then two cups of water. So, its one cup quinoa and three cups liquid. Whether one of those cups is rice milk or any type of vegan milk, it’s up to you and the other two can be water.

Get all the ingredients in a pot, put it in a stove and bring it to boil, and then turn that down into simmer for about 30 minutes. For those of you who haven’t seen quinoa before, it kinda looks like sesame seeds.

About five minutes before your quinoa breakfast recipe is done cooking, so about 25 minutes in. I want you to add some raisins, this is optional, but what is does is to help sweeten it up a little bit. And if you add them before the quinoa finished cooking, they’ll get a chance to soften, absorbed some water, and get really nice and soft. It makes things sweeter overall so you don’t have to add any sugar.

Okay, now we are going to do the fun part. What I want to do is to take a very ripe banana, get it as ripe as you can — it will make it better. And then, you need to mashed this in a bowl and add some carob or coco powder. Now, carob powder is naturally sweet, it has a lot of sugar in it naturally, whereas coco powder does not.

So, I would really recommend trying carob powder for this quinoa breakfast recipe, if you can get some, but if you don’t have it, you can use coco. I’m using the banana as my sugar for this. If you are using coco powder, you might need to add a little bit more, maybe two bananas. You just need to give it a taste on how it is because it will tell you a lot.

If you have a potato masher, that’s best, I’m just using a fork because I don’t have one here. Just get the bananas mashed-up fairly smooth, but you can leave it chunky if you like or you can make it super smooth. You can even put it in a hand blender or food processor and get it really, really smooth, but I personally like it with some chunks.

I got that mashed-up and I’m going to put in some carob powder here. And then, mix them together so that the carob gets nicely moistened. This is how it will look after mixing, you can actually eat this on its own— it makes a great pudding if you want a quick dessert. You can also add some things a little bit more without banana, you can have some dates or any type of fruit that you can mash and add in here.

Give it a taste. Make sure its sweet enough for you that perfect for me because carob has natural sugar in it so it’s an excellent thing to use here. The last thing to do here is add this mixture to our pot of quinoa with the nice juicy raisins. You can add a little more of rice milk if you want to soften it up a little bit.

I like to do that because I like a creamy, “porridgey” breakfast, but it depends on whatever you like. And then we are going to stir in the carob-banana mixture and get it all mixed-up together. You well then get one nice chocolaty bowl.

If you want to make it a little bit chocolaty, you can just double the ingredients up, you can double the bananas and add for table spoons of coco or carob powder. That’s all there is to it, you can all spoon it all into a bowl. I’m just going to sprinkle some walnuts on top, for an added little threat.

I listed this quinoa breakfast recipe as “breakfast”, but really, it’s good enough to eat for dessert. If you enjoyed it, you can find the recipe at healthyveganrecipes.net.