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Prep Time: 5 Minutes Cook Time: 22 Minutes |
Ready In: 27 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Heat water in a covered pot to boiling.
2. Meanwhile, dice dried apricots and measure other ingredients.
3. Add all remaining ingredients to boiling water, stir well and return to a boil.
4. Cover and reduce to simmer for 12 minutes, or until all water has been absorbed, stirring once or twice in the middle.
5. Remove from heat, fluff (like you would rice), cover and let stand for 10 minutes.
6. 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.
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