This week’s recipe is an adaptation from one of Julie Morris’s Superfood Cuisine recipes.
Ever since she sent me her cookbook a couple of months ago, I’ve had a lot of fun reading through it and experimenting. I’ve quickly jumped onto the superfood bandwagon, especially loving how these ingredients remain relevant year-round. This hot quinoa bowl is the prime example of this – nutrient rich, but hearty and warm – great to prepare you for stepping out into a cold winter morning.
This is the first time I’m ever introducing Maca Powder as an ingredient here on the blog, so for those of you who are unfamiliar, here’s a little rundown: Maca is a root indigenous to the Peruvian Andes, and previously discovered by the Inca. The root is great for increasing strength and energy without acting as a stimulant. Today, it’s also known as a great stress regulator with strong adaptive qualities. It contains more than 60 phytonutrients – minerals and amino acids, and also helps to block cholesterol absorption in the gut. I like to use Navitas Naturals brand which you can pick up at any Whole Foods.
1 Cup Almond Milk
1/3 Cup Quinoa
1 Tsp Maca Powder
3 Medjool Dates
1 Tbsp Sliced Almonds
Drizzle of Honey
Pour almond milk and quinoa into a pot over low flame. As soon as the milk begins to boil, turn off the flame, cover and let sit for another 4 minutes or so.
While your quinoa is cooking, pit and chop dates, then throw them in a bowl with your other left over ingredients – except the honey.
Check to see that your quinoa has puffed up. Once it has, pour everything in together, add honey, and stir.