Prep 5 mins
Cook 22 mins
Quinoa (pronounced Kin-wa) is an ancient grain that was a staple food of the ancient Incas of South America. This recipe is a cooked cereal somewhat like oatmeal, but even healthier! It is gluten-free and according to Bob's Red Mill (the brand of quinoa I used), is the most nutrious of all grains. The added flax meal is for boosting your omega-3s. I make this on the weekend, and then reheat a bowl in the microwave.
- 1 cup quinoa (whole grain)
- 2 1⁄2 cups water
- 1⁄4 cup flax seed meal
- 1⁄3 cup dried apricot, diced
- 2 tablespoons sunflower seeds
- Heat water in a covered pot to boiling.
- Meanwhile, dice dried apricots and measure other ingredients.
- Add all remaining ingredients to boiling water, stir well and return to a boil.
- Cover and reduce to simmer for 12 minutes, or until all water has been absorbed, stirring once or twice in the middle.
- Remove from heat, fluff (like you would rice), cover and let stand for 10 minutes.
- Serve in a bowl with milk (or dairy free milk alternative like soy milk, rice milk or almond milk), and a drizzle of honey if desired.
I cut this recipe by half as its just me eating it and was unsure if I would like it but I thought is was very very nice and I have another serving for this evening before bed which is just great. I added a spoonful of peanut butter and I didn't have any apricots so I subed with dry cherries I will be using this for breakfast alternately from now on. Thank you for posting. Made for Honor thy Mother the diabetic forum. May 2011