Red (or black) quinoa has a firmer texture than its beige counterpart, making it a better choice for this cereal. With tropical flair that provides a healthy balance of carbohydrate, protein, and fat, this recipe will get your day started right. You can also try it topped with diced mango. Extra cooked quinoa can be stored in the refrigerator for up to five days.
1 cup (250 mL) red quinoa
2 cups (500 mL) water
1 tsp (5 mL) cinnamon
1 tsp (5 mL) ground ginger
2 Tbsp (30 mL) sucanat or other raw sugar
2 cups (500 mL) vanilla hemp milk or other milk of choice
1/4 cup (60 mL) hempseeds
1/2 cup (125 mL) unsweetened coconut flakes
2 cups (500 mL) diced pineapple
Bring quinoa, water, cinnamon, and ginger to a boil in medium saucepan. Simmer covered, until the water has been absorbed, about 15 minutes. Stir in sugar and let stand 5 minutes.
Fluff with a fork, divide among serving bowls, and top with hemp milk, hempseeds, coconut, and pineapple.
Serves 4.
Each serving contains: 377 calories; 19 g protein; 15 g total fat (4 g sat. fat, 0 g trans fat); 52 g carbohydrates; 6 g fibre; 44 mg sodium
source: “Bowled Over“, alive #352. February 2012
