Image via WikipediaQuinoa (keen-wa) has become Dylan's (and my) new favorite breakfast food, especially on chilly winter mornings! It is a great alternative to oatmeal, and is just as easy to make!
Quinoa is packed with nutritional value, as its protein content is very high (12%–18%). It contains a balanced set of essential amino acids, making it an unusually complete protein source among plant foods. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.
It is getting easier to find this product in the supermarket. I usually get it at Trader Joe's or Wholefoods, but I saw it in the grain aisle last time I was at Safeway. It has a hardy, nutty flavor, that just makes you and your baby feel warm inside. You can prepare quinoa in a variety of ways and it is not just limited to breakfast food. It can be cooked with veggies and broth as a side dish for chicken or fish, it can be used in salads, the possibilities are endless.
Here is the recipe I used this morning for breakfast quinoa...I promise you and your little one will not be disappointed! Oh and it is thick enough that it sticks to a spoon so if your toddler is practicing his spoon skills, it will give him quite the workout!
Breakfast Quinoa with Maple Syrup and Berries
1 cup Quinoa
2 cups water
2 Tbs Maple Syrup
1 tsp cinnamon
1/2 cup berries of your choice
1/2 milk (optional)
Rinse and drain quinoa, place in sauce pan with water. Cook on medium heat approximately 15-20 minutes until Quinoa is tender and water is absorbed. It will double in size. Add maple syrup and cinnamon. Fold in berries (try apples, peaches or raisins for variety). Pour milk on top for thinner creamy consistency. Enjoy!