Sunday, May 18, 2014

Make Ahead Quinoa Breakfast "Porridge"

I am trying to eat healthy, but there is this problem. Actually, two problems when it comes to breakfast. They are called chipa and mbeju. They are these super delicious, bready, surely too tasty to be good for you things they make here in Paraguay that I just can't get enough of. AND, they make them and sell them where I work. So I need to bring something to work to help me fight those mid-morning mbeju cravings. I just made my breakfast for the next week. It took about 30 minutes and only a few ingredients.Also, quinoa is very filling and it will keep away those morning munchies.

What You Need

  • 1 cup dry quinoa
  • 2 cups of your favorite type of milk and/or water. I used about a cup of coconut milk and a cup of water.
  • Toppings of choice: I like raisins, cinnamon, and a tiny bit of brown sugar. Sometimes I throw on a few almonds, too.

What to do
  • RINSE the quinoa. Most people who don't like quinoa didn't rinse before preparing.
  • Put the rinsed quinoa and your 2 cups of liquid into a pot, and boil over low heat until the quinoa "pops." Optional, but not recommended step: go to turn on the stove, realize you are out of propane, and go cook your quinoa outside on the grill instead.
  • Serve, or dole out into your dishes for the week. I always eat my breakfast at work so I like to have it ready to grab from the fridge to go. The hardest part of this whole recipe (for me) was finding 4 clean containers with lids!

  • Heat when ready to serve, if you aren't eating it right away. (I like to eat it hot, but I guess you could eat it cold too).

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