A Healthy Breakfast that Travels Well!
A whole-grain breakfast is a great start the day because it’s a real energy source – even if it’s technically a seed! Cereals, pancakes, toast – foods made from whole grains are still refined carbohydrates to our bodies and not processed the same way. I still eat them on occasion, but I try to make whole grains a larger carbohydrate source.
My husband is no fan of of oatmeal and other hot cereals. So, I created but a quinoa breakfast he would like. It turned out super yummy. Plus, quinoa is a complete protein and has a good amount of fiber. Top with fresh fruit and nuts and you’ve really upped the fiber, vitamin and mineral count – not to mention the awesome taste!
- 1 cup Quinoa
- 1 cup Apple cranberry juice (100% juice)
- 1 cup Water
- ⅓ cup Walnuts, chopped
- 4 cups Mixed berries
- Rinse and drain the quinoa.
- Bring the fruit juice and water to a boil. As soon as the liquid boils at a slight pinch of salt to it.
- Add your quinoa to the liquid, stir it, and cover it.
- As soon as it comes back up to a boil, reduce the heat to keep it at a simmer (medium low heat to medium). Once it's cooked there will be no more water at the bottom of the pan, about 16-18 minutes.
- Turn off the heat and let it sit covered for 5 minutes. Then fluff it (which means gently stir it.)
- While the quinoa is cooking, chop your nuts and prep your fruit.
- This amount of quinoa makes about four servings, so if you're cutting strawberries or setting aside blueberries and blackberries, you can prep four cups.
- For the fiber and other nutritive qualities, I eat 1 cup of berries with my cup of grain for breakfast.
- If you're prepping food for the week like I do, you can put all of the quinoa and nuts together in one large container and take it out a cup at a time OR
- Package it in smaller containers with about 1 cup of quinoa and a little more than a tablespoon of ground nuts in each.
- I add the fruit the day I am eating it - up to you, do it how it works for you.