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 fridge 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
1 1/2 Tbsp (30 ml) sucanat or other raw sugar
2 cups (500 ml) milk of choice
1/4 cup (60 ml) linseeds (or flaxseeds)
1/2 cup (125 ml) unsweetened coconut flakes
2 cups (500 ml) diced pineapple
Each serving co ntains: 1578 kilojoules; 19 g protein; 15 g total fat (4 g sat. fat, 0 g trans fat); 52 g carbohydrates; 6 g fibre; 44 mg salt
source: "Bowled Over", alive Australia #13, Spring 2012
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