Breakfast is my favourite meal, and I never, ever, go without it. My general rule is to eat breakfast like a king, lunch like a prince, and dinner like a pauper. For me, breakfast is always nutritious and healthy. It jump-starts my metabolism. It’s the fuel that gets me going so I can face the day ahead. I cannot emphasise how vitally important breakfast is to get you started on your day. You have just had maybe 10 to 12 hours of not eating – your body needs sustenance and is ready to be refueled.
Most mornings I have quinoa porridge and I always mix between quinoa and chia, quinoa and oats, or quinoa and polenta. Quinoa, pronounced keen-wah, is a grain-like seed. Quinoa is complete protein food, which means it includes all of the eight essential amino acids that are needed for growth and repair. It is a complex carbohydrate, high in vitamins and minerals, and gluten free. Sometimes I use quinoa flakes and other times I use the traditional quinoa seed. It is so very easy and quick to do, plus it is jam-packed with nutrition!
- ¼ cup (34 g) quinoa
- ½ cup (118 ml) water
- ¼ cup (60 ml) almond milk
- 1 tbsp (15 ml) pure maple syrup
- Toppings: Almonds, hemp seeds, chia seeds, mixed berries, banana, bee pollen (one of the most nutritious foods on the planet, which contains a myriad of health benefits), etc.
- Add quinoa and ½ cup water to saucepan. Cook on low to medium heat, stirring occasionally, until it has reached a creamy texture (normally takes about 15 minutes).
- Add a dash of maple syrup to sweeten.
- Remove quinoa from pan and add to bowl and let cool for a few minutes.
- Add almond milk (less or more than ¼ cup depending on consistency you prefer) and stir.
- Add toppings (feel free to get creative and add anything you desire!)
- Nutrition per serving:
- Saturated Fat0g
- Protein 6g
Yields and nutritional information are estimated and will vary depending on produce size and equipment used.