Posts tagged food
ecause I have an intolerance to many sugars, finding breakfast cereal can be difficult as most are loaded with cane sugar. So finding something gluten-free on top of that makes my options very limited. Most of the time I just eat fruit for breakfast, but that can get boring really fast. I had been buying corn flakes that were fruit juice sweetened, but I’ve become increasingly aware of how much corn I consume in place of glutenous grains and I would like to eat things that have a little higher nutritional content.
When Bill and I went to my parents’ for Christmas, my mom had these quinoa flakes and we ate them for breakfast every morning we were there. I became a little addicted and have since been trying all kinds of different preparations for these.
Quinoa is considered to be a perfect protein, is high in dietary fiber, and is gluten-free and easy to digest—perfect for getting out of the corn flake rut. And one of my biggest cooking obsessions as of late is blueberry basil pancakes. So I thought I would try making this hot breakfast cereal with blueberries and basil and WOW it is good! Here’s how you do it.
Blueberry Basil Quinoa Breakfast Cereal (Vegan, Gluten-free, Sugar-free)
Ingredients (2 servings)
2/3 cup quinoa flakes
2 cups water**
handful of fresh blueberries
3-5 leaves of basil, chopped (depending on your taste and the size of the leaf)
maple syrup to taste
almond milk to taste (or another milk alternative)
Directions
Bring water to boil. Add quinoa flakes and immediately add blueberries and basil. Stir and allow to come back to a soft boil for 90 seconds. Remove from heat and let sit for a minute or two, this will allow the cereal to thicken. Stir in maple syrup and almond milk to taste. Enjoy!
**EDIT: For anyone who wrote this down earlier I totally spaced and put the wrong amount of water. I’ve changed it above.
