We Tried It: Quinoa for breakfast!
If you’re like me, you can’t have the same thing for breakfast every day. Yes, we all know that breakfast is the most important meal of the day, but that doesn’t mean I want to eat the same boring whole grain cereal every morning for weeks on end. In fact, it was boredom with my current cereal (Kashi something-or-other) that led me to delve into the unchartered world of dinner for breakfast. Sounds risky, I know, but I’m not talking about last night’s spaghetti with meatballs. I’m talking about something I usually cook in place of pasta, rice, or couscous: a lesser-known grain called quinoa (KEEN-wah).
This brilliant little seed was a favorite of the Incas and boasts numerous hidden benefits. For one, it’s a powerhouse with 8 different amino acids, which makes up a complete protein. And for a vegetarian like me, complete proteins are sort of hard to come by. It also packs a mean punch of fiber, iron, calcium, and vitamins A and E. I’m betting those Cornflakes can’t even compete.
Besides being super-wholesome, quinoa is surprisingly tasty--and not at all reminiscent of cardboard like some other grains I know (ahem, oatmeal). Slightly nutty, with a deliciously satisfying crunch, it’s prepared as a hot cereal and allows for a whole range of exciting toppings. Right now I’m obsessed with blueberries and honey, but I’m also looking forward to trying chopped pecans with bananas, or raisins with brown sugar. It’s been decided: tomorrow morning will be maple syrup and raspberries. With so many endless options, who could get bored?