When the weather gets cold, I’m constantly craving warm foods to eat – especially when I first wake up. This winter I’ll be waking up to a quinoa recipe I’ve concocted that I’ve fallen in love with. For those of you who may not know, quinoa is a grain-like food that, despite its common title of the “mother grain,” is actually not even a grain at all — it’s a gluten free seed, and it’s much healthier than your average grain. It’s protein rich, packed with fiber, and contains vitamins and antioxidants like riboflavin and manganese to help your body thrive.
Every ingredient in this recipe is super healthy – except for the ultra-sweet maple syrup, which I use to add a little hint of sweetness. I only use a tiny bit of it, but this recipe is delicious without it, as well!
½ cup dry quinoa (found in the gluten-free or international aisle at your supermarket)
1 tablespoon flaxseed meal (found in the gluten-free aisle at your supermarket)
1 teaspoon ground cinnamon
¼ cup unsweetened almond milk (not pictured)
2 teaspoons pure maple syrup
1. Cook quinoa as directed on box.
2. Drain and pour quinoa into a small bowl.
3. Cut banana into about 20 pieces and add to bowl.
4. Add almond milk and mix together, mashing up banana as you go.
5. Add flaxseed meal, cinnamon, and maple syrup.
6. Mix well.
I love starting my morning off with this hot, healthy, and delicious meal. It’s perfect to eat before school or work because you can get dressed while the quinoa’s cooking, and once it’s cooked, the rest of the steps take, like, 45 seconds to complete! You can also use quinoa that’s already been cooked – just heat it up and you’re ready to go!
Photos by Brigette.
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