For the past few years, I’ve eaten oatmeal for breakfast about 95% of the time. Now there’s nothing wrong with oatmeal – and I still have a whole lotta love for one of my favorite grains, but change is good – right?
Most of us think of quinoa (keen-wah) as a lunch or dinner side, but it makes a delicious AND nutritious breakfast.
A few fun facts:
- It is packed with protein (more on this in a minute)
- It’s high in fiber
- It has a low glycemic index – which means it doesn’t spike blood sugar levels
- It’s light and fluffy, yet filling
- It’s wheat and gluten free
- It’s has a delicious nutty flavor
- 222 calories/cup (cooked)
However, quinoa has significantly greater amounts of both lysine and isoleucine (especially lysine), and these greater amounts of lysine and isoleucine allow the protein in quinoa to serve as a complete protein source.
Quinoa is a very good source of manganese. It is also a good source of…
- Phosphorus
- Copper
- Magnesium
- Folate
- Zinc
I’ve been cooking up a big batch of quinoa on weekends and storing it in the fridge – which makes prepping breakfast super easy (thinking too much before coffee = no bueno).
Easy Breakfast Quinoa Porridge
- Scoop out the amount you want (I usually use ~1 cup)
- Add a splash of water and heat in the microwave for 30-60 seconds.
- Once warmed up, top with your favorite combo of fruits, nuts, seeds or other goodies…
- Greek/Icelandic Yogurt
- Walnuts
- Almonds
- Peanut Butter
- Almond Butter
- Preserves
- Berries
- Apples
- Bananas
- Raisins
- Figs
- Pumpkin Seeds
- Sunflower Seeds
- Coconut Flakes
- Honey
- Almond Milk
- Coconut Milk
- Cinnamon
XO ~Robyn
Robyn Spurr is a Once Obese Chick, Eating Disorder Survivor, Certified Weight Loss Coach, Personal Trainer and founder of Chickadee Weight Loss.
She helps women learn to manage their emotions without food and reach their healthy, natural weight without all the diet craziness.