You have a half-full box of quinoa sitting in your pantry right now and, presently, you have no idea what you’re going to do with it (if you’re me, its a box of red quinoa…fancy). You bought the quinoa to use in a delicious recipe, and it was quite good. But since then you haven’t added many more quinoa recipes to your repertoire.
And there sits the half-full box.
Problem is, because of its high protein content (after all, we’re talking about one of the only plant-based sources of complete protein), quinoa doesn’t have a very long shelf-life.
Lets find a new way to use this super grain, shall we?
Breakfast cereal. Yep, you heard me right. So simple! So easy! So nutritious!
So, here’s what you’re gonna do: Tonight, or this weekend, or whenever you can spare 15 minutes to boil that quinoa, follow the directions on your half-full box and cook it up.
Once cooked, dump the quinoa into a plastic storage container with a lid and stick it in the fridge. Come Monday (or whenever you next plan to eat some breakfast cereal), instead of reaching for the corn flakes, pull out your quinoa. Dump some in your cereal bowl, add some fresh fruit, a sprinkle of sugar (or honey) and a splash of milk and enjoy. If you live someplace where its cold and nasty outside right now, all the better! Give your breakfast a quick spin in the microwave for a delicious hot cereal.
Quinoa’s uniquely crunchy texture holds up well in milk and its slightly nutty flavor is the perfect balance for sweet berries and creamy milk. Get really wild and add a dash of cinnamon if thats your persuasion.
Finally, its got way more nutrition than those corn flakes. Quinoa is a whole grain, a good source of iron and fiber and and a complete source of protein. And did I mention it tastes pretty good with milk?