Quick & Healthy Quinoa Breakfast Recipe
By pam
I would really love to start my week right tomorrow and I can’t wait to share with you this healthy quinoa breakfast recipe I found today. Of course, there’s nothing better to start the day than eating a healthy breakfast for physical energy and brainpower.
Here’s something that’s packed with fiber, protein and whole grain. They are going to give you all the energy that you need. Vegweb.com calls it the Heavenly Breakfast Quinoa. It can be eaten hot or cold and it takes only 5 minutes to prepare!
Ingredients:
- 1/2 small banana
- 2 teaspoon peanut butter
- 1/2 cup quinoa, cooked
- 1 tablespoon flax seeds, ground
- a few splashes of soy milk
Directions:
- Mash the banana right in your breakfast bowl with a fork.
- Stir in the peanut butter.
- Stir in the quinoa and flax seeds.
- Add soymilk to taste.
I’m definitely cooking some quinoa tonight and will have this heavenly goodness everyday for this week.
Image by BIANCAROSE.
Learn More About.. breakfast recipes, quinoa recipes, healthy breakfast, quinoa
I grow pumpkins. How would I treat the seeds in order to make them edible? Or are they ok to eat right away?
Most people toast or roast pumpkin seeds. The shells are edible too and they are a good source of fiber.
Here is how to toast pumpkin seeds
There’s just one thing about this mother of all grains… it’s not actually a grain.
I know this is good for me,but somehow eating breakfast is not natural for me. it seems so self indulgent when there are things needing doing. Okay, okay, i know it is good for me. i will try. Thanks for the presentation.
Banana and peanut butter? What does it taste like after it’s done?
Banana and peanut butter is a great combination.
A bit of peanut butter adds some healthy fats to the mixture. It may also slow down the insulin release which comes from eating carbohydrates. And besides, peanut butter tastes great too!
I just discovered quinoa and love it so much that I buy it in bulk! It’s such a great, healthy alternative to other foods!
-Jaimee
What type of peanut butter would be best? I know that some of the brands have quite a few calories in them….
I agree Jaimee. Quinoa is great!
I agree Jaimee.
A little of peanut butter adds some nutritious fats towards the mixture. It could also sluggish down the insulin release which comes from consuming carbohydrates. And apart from, peanut butter tastes excellent as well!
great idea!
A natural product. There are many organic options that with a good price. If you’re looking for a peanut butter with less calories find out what it contains instead of peanuts.
Looks good to help me drop the holiday pounds. Anybody have a calorie count on this one? I am getting tired of eating “protein” in the mornings.
Bananas and peanut butter taste awesome together. The main aspect to getting this particular breakfast to work right is the quinoa.
I love the stuff but it is difficult to master the cooking of it beforehand. Too much water and not enough time in the pan makes it a mushy mess and too long burns it out and makes it taste horrible.
I still haven’t properly figured it out yet but as you get better at cooking quinoa you’ll find this meal starts to taste nicer and nicer!
You just reminded me Carolin that I need to buy some more! My girlfriend will love cleaning up bowls with dried quinoa on them. Hehe
I followed your advice and I tried the peanut butter addition to the quinoa and it’s much tasty now! I like it!
.-= Sviluppo siti internet´s last blog ..Come trovare le migliori parole chiave =-.
Thanks for sharing this recipe, i will definitely try this one. Do you mind if i tweet recipe to my followers as well, i believe they will love this one.
Thanks
Eli
.-= Eli´s last blog ..Achilles Tendinitis =-.
Hi lol! This is something which I never tried before. Anyway I am trying this new recipe for sure. It is very simple and easy to make breakfast. Ty lol for the easy recipe.
Derived from the Spanish spelling of the Quechua name, kinwa, Quinoa originated in the Andean region of South America, where it was domesticated 3000 to 4000 years ago for human consumption, though archeological evidence shows a non-domesticated association with pastoral herding some 5200 to 7000 years ago.[1] Quinoa is generally undemanding and altitude-hardy, so it can be easily cultivated over 4,000 meters. Depending on the variety, quinoa’s optimal growing conditions are in cool climates with temperatures that range from 25°F/-3°C, during the night, to below 95°F/35°C, during the day, with an annual precipitation of 10-15 inches (26–38 cm). Quinoa does best in sandy, well-drained soils with a low nutrient content and a soil condition of 4.8 pH (high acidity) to 8.0 pH (alkaline). Yields are maximized when 150 to 180 lbs N/acre are available. The addition of phosphorus does not improve yield. A typical growing season lasts 90 to 125 days from germination to full maturity.[2] In eastern North America, it is susceptible to a leaf miner that may reduce crop success; this leaf miner also affects the common weed and close relative Chenopodium album, but C. album is much more resistant.
Similar Chenopodium species, such as pitseed goosefoot (Chenopodium berlandieri) and fat hen (Chenopodium album), were grown and domesticated in North America as part of the Eastern Agricultural Complex before maize agriculture became popular. Fat hen, which has a widespread distribution in the Northern Hemisphere, produces edible seeds and greens much like quinoa, but in lower quantities.