Most of us are familiar with quinoa these days as it's been touted far and wide as an alternative to rice for those who want to follow a grain free diet, as quinoa – pronounced keen-wa – is actually a South American seed, even though it cooks and tastes just like a grain; which is why it is so popular in paleo, gluten free and vegan lifestyles.
It's a complete protein in itself, providing you with all the essential amino acids you need to love your body. Considered to be the “gold of the Incas” because of its nutrient density, quinoa is rich in iron which helps keep your red blood cells healthy, rich in magnesium, manganese and vitamin B2, which improves energy, metabolism as well as brain & muscle function.
You can buy quinoa in white, black purple or red varieties, and although I have never read anything about the differences, I would take a guess that the coloured varieties are higher in antioxidants purely due to the colour. They all taste the same though - just go with food aesthetics; white fish + red quinoa; bold coloured veggie curry + black quinoa; or a mix in porridge.... Speaking of which... That creamy coconutty porridge I promised you...
This is perfect for those cooler mornings, and can be prepared ahead of time, albeit the heating part.
What you'll need:
2/3 cup pre-cooked quinoa
2 Tablespoons flaked almonds
2 Tablespoons raisins
1/2 tsp cinnamon
1 - 1 1/2 cups coconut milk
> Add all ingredients into a saucepan
> Heat on medium for 10-15 minutes until coconut milk is absorbed
> Add more milk if desired
> Serve with fresh berries, flaked coconut and extra cinnamon
> Serves 2