Some time ago I mentioned quinoa as an amazing little protein-packed grain, a virtual powerhouse of nutrition in a simple and versatile package.
It isn’t a grain, technically, because it isn’t the product of a grass plant (like wheat, corn or oats are for example). But it’s treated the same and it can be used just the same.
So it goes that we figured out a way to use it as a breakfast item.
It started simply enough: we like oatmeal for breakfast. It’s got that wonderful oat bran and soluble fiber that’s so heart healthy. But it’s a little boring. How to amp it up? Toast!
That is, toast the oats before you cook them. This brings out a whole different side to oats’ taste profile. Once we tasted the glory of toasted oats, we figured we could toast some quinoa and toss that in as well. Even better!
Adding flax seed meal and walnuts boosted both the nutrition and the flavor by adding Omega-3s and a wonderful nuttiness. And in our house, more nuttiness is a trademark.
This, in my mind, represents the height of morning nutrition:
Toasted Oats and Quinoa Cereal
2 cups pre-washed quinoa
2 cups old-fashioned oats
3/4 cup chopped walnuts
3/4 cup flax seed meal
In a medium-sized frying pan, toast the quinoa over medium heat. I like to do this about 1/2 cup at a time so it’s easier to move around. It will likely pop and jump around like itty-bitty popcorns as it toasts, so watch out for escapees. I use a fry screen to keep their excitement contained. The quinoa should turn from a light tan to a richer brown; don’t let it go too far.
When that’s done, dump it into a large metal bowl.
Toast the oatmeal about 1/2 cup at a time in the same pan. It won’t do anything while it’s toasting other than lie there and burn, so keep it moving. Dump it into the bowl with the quinoa when it’s done.
Pour the flax seed meal and chopped walnuts into the bowl with the quinoa and oats, and stir.
You’re ready to go. Note: This batch yields 24 servings! You can store it in a plastic zip-top baggie for later use.
To prepare two servings:
Bring 1 cup of salted water to a boil
Add 1/2 cup of the toasted quinoa and oats cereal
Reduce to medium low heat, simmer uncovered for 15 minutes.
Let stand, covered, for one minute.
Serve with milk and a smidge of brown sugar or raisins if you like.
Rico!
YUMMY! It is very good and it sticks with you.
(Hubby) It’s amazing that just a little bit of this stuff can be so filling and keep you going for as long as it does.
I must be psychic, I was wondering about Myocardial Monday as I was wide awake at three in the morning. Now to get the stuff together and make this my own self. I know for a fact how good it is. Maybe a few dried apricots in it as well? Never hurts.
Thank you, my boy. MOTHER
(MD) You can put whatever you like in there; dried apricots sound good; dates, pineapple, persimmon, it’s all good.
This sounds delicious and a lot healthier than what I’ve been gulping down for breakfast. Now if you only had the recipe for getting out of bed earlier so I could prepare this, I’d be all set!
(MD) Guess I forgot to mention that one batch lasts for weeks. I’ll update the post. Thanks for catching that.
I’ve been meaning to try Quinoa for breakfast and I really like the idea of adding oats to it to mix things up.
(MD) It’s surprisingly good; beyond what each of the ingredients could be on their own.
Wow. This really sounds good to me. I love old fashioned oatmeal but haven’t yet bought the quinoa. One of these days…
(MD) It’s becoming easier and easier to find. Hopefully within the next ten years it will find its way into general acceptance in the states.