Peppered

Quinoa is a tasty grain and a completeprotein.  A super satisfying complex carbohydrate, it’s easy to digest and leaves me feeling light and energetic.  Plus, it’s one of the most diverse foods to prepare.  I’ve had quinoa for breakfast, lunch, dinner and desert.  If you’re just getting started with this delicious food, check out the book by Patricia Green and Carolyn Hemming called Quinoa 365: The Everyday Superfood.  I guarantee that after trying a couple recipes, it will become a staple in your diet too.

In a rush to get out the door last week, I quickly boiled some quinoa on the stove and created a concoction that kept me full well into the lunch hour.  

Directions for Quinoa Rasberry Splendor:

• Boil about one cup of water
• Add about a 1/2 cup of rinsed or pre-rinsed white quinoa 
• Let the quinoa boil until it starts to look rounder and more transparent
• Reduce heat
• Toss in 1/4 cup of oats (optional)
• Once the oats are cooked, add 1 cup of fresh or frozen rasberries (dried cranberries are a tasty alternative or addition)
• Stir in 1 tbsp of flax seed and slivered almond
• Top with a desired amount of maple syrup or honey
• Turn off heat and let stand for a few minutes
• Put into a bowl and serve with yogurt, milk or any dairy alternative (I used almond milk)
• Finally I sprinkled on a few more flax seeds and garnished with a dried apricot

Happy Cooking!