Quinoa! Oh, My Goodness!
I have a few recipes to share with you over the next few weeks. It has become one of my favorite meals/snacks! Totally packed with body goodness, I can’t even explain the amount of delicious flavor.
It makes me feel great, doesn’t weigh me down and quinoa makes me super happy!
Therefore, I want to share a fun dessert style quinoa. Since it is such a versatile little seed, it really is the perfect late-night snack or even a quick bite in the morning as you are running out the door!
What is it?
First, I have to tell you a bit more about quinoa.
Three main types: white, red and black. This is the nutrients from one cup of quinoa (cooked).
- Protein: 8 grams.
- Fiber: 5 grams.
- Manganese: 58% of the RDA.
- Magnesium: 30% of the RDA.
- Phosphorus: 28% of the RDA.
- Folate: 19% of the RDA.
- Copper: 18% of the RDA.
- Iron: 15% of the RDA.
- Zinc: 13% of the RDA.
- Potassium: 9% of the RDA.
- Over 10% of the RDA for vitamins B1, B2 and B6.
- Small, amounts of calcium, B3 (niacin) and vitamin E.
- Some omega-3 fatty acids.
- 222 Calories
- 39 grams Carbs
- 4 grams Fat
[What you need]
- 1 CUP organic 1% low-fat milk
- 1/2 teaspoon ground cinnamon
- 1 CUP water
- 4 teaspoons organic agave nectar (or sweetener of your choice, local organic honey – perfect for this!)
- 1 CUP organic quinoa, (note: rinse quinoa)
- 2 cups fresh blackberries, organic preferred
- 1/3 C chopped pecans, toasted*
<Let’s Make This>
- Combine milk, water, and quinoa in a medium saucepan.
- Bring to a boil over high heat.
- Reduce heat to medium-low; cover.
- Simmer 15 minutes (or until most of the liquid is absorbed).
- *Roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.
- Turn off heat; let stand covered 5 minutes.
- Stir in blackberries and cinnamon.
- Transfer into four bowls and top with pecans.
- Drizzle 1 teaspoon agave nectar (or honey/sweetener of your choice) over each serving.