Are you looking for a great hot breakfast that is packed with protein plus all of the essential amino acids that we need? Look no further! I have created a fabulous breakfast quinoa with apples, raisins and cinnamon that is sure to jump start your day and keep you going until the next meal!
Quinoa (pronounced KEEN-wah) is non-GMO, naturally Gluten Free with 8 grams of protein per cup (cooked). When a food, such as quinoa, contains all the essential amino acids, it’s considered a complete protein. That’s a good thing! The glycemic index is a measure of how quickly foods raise blood sugar levels. This is an important number for diabetics. Quinoa has a glycemic index of 53, which is considered low, and that’s another good thing! However, it does contain a fair amount of carbs (around 39g/cup cooked quinoa), so as a diabetic, that should still be taken into consideration. A few other great nutrients in every bite are: Manganese, Magnesium, Phosphorus, Folate, Copper, Iron, Zinc, Potassium, B1, B2 and B6.
Today’s quinoa recipe was inspired by an oatmeal recipe I have fixed many times in the slow cooker. Check out my Slow Cooker Oatmeal. Due to the nutritional benefits, I wanted to incorporate more quinoa into my diet, including breakfast, hence today’s recipe. When I think of other ways I can prepare quinoa, I also think about ways I have cooked rice. The ratio of quinoa to liquid is one part quinoa to two parts liquid (1:2). After that, the sky is the limit. Cook quinoa in beef broth for a great beef flavored side dish to any red meat or pork. Cook it with chicken broth to compliment any chicken dish, and use vegetable broth for a lighter palate for a vegetarian dish. Looking for a savory quinoa side dish for dinner? Check out my Quinoa Pilaf.
Here’s how I make this breakfast quinoa!
Apple Cinnamon Breakfast Quinoa
In a medium size pot fitted with a lid, combine the quinoa, chopped apple, raisins, butter, cinnamon, brown sugar and salt.
You can see here that I used a granulated light brown sugar. (Top center of the picture) I love this stuff! It’s the same measure as the traditional kind that you pack into a measuring cup. One cup packed brown sugar is the same as one cup of granulated brown sugar and so much easier to use.
Want to make this even healthier? Substitute the brown sugar with stevia or xylitol. Both of these sweeteners are diabetic friendly!
Pour in the water and…
Stir well to get the sugar dissolving.
Bring to a boil over medium-high heat, stirring occasionally to prevent sticking. Cover and reduce heat to low. Cook for 25 minutes or until all of the liquid is absorbed by the quinoa. Do not lift the lid for the first 20 minutes.
After the liquid has disappeared, leave covered and turn off the burner. Let rest 5 minutes. Fluff with a fork (right picture). I find that letting it rest allows it to fluff better and not become ‘glumpy’.
My oh my, it’s a slightly sweet bite of healthy haven.
A breakfast fit for anyone wanting something that will give them enough protein and nutrients to get them through to the next meal!
Top it with some sliced almonds, chopped pecans or walnuts. Maybe even sprinkle a few pieces of fresh chopped apple.
Something that we have discovered. This quinoa is great as leftovers. I made this one morning over the weekend for breakfast and we had enough for another breakfast. We put it into two different containers so we could each grab one on the way to work. Paul ate his cold and loved it, I heated mine up for 20 seconds in the microwave and it was fabulous!
Do you have a favorite breakfast quinoa you like to prepare?
Here’s the printer friendly recipe.