Quinoa is an ancient grain native to the Andes Mountains which run through Bolivia, Chile, and Peru. Its name means “mother grain” in the Inca language. The Incas were native people of the Andes and quinoa was a staple food in their diet. Quinoa is actually related to beets, chard, and spinach. The leaves can be eaten as well as the grains, who knew! Quinoa comes in white, red, and black varieties.
This whole grain is a complete protein. This means that is contains all of the essential amino acids. One cup of cooked quinoa contained 8 g protein, 5 g fiber, 318 mg potassium, 281 mg phosphorous, and 118 mg of magnesium. Bonus: Quinoa is gluten free. In addition to being nutritionally sound, quinoa is easy to cook and a great choice for bulking up meals. It tasty slightly nutty and can take on many different flavors.
Oats are my favorite way to get plenty of fiber in the morning to help me feel full throughout the day. Oats may improve insulin sensitivity and lower LDL cholesterol. You’re getting more bang for your buck by combining quinoa and oats!
Quinoa Breakfast Oats
- 1/4 cup cooked quinoa
- 1/4 cup oats
- 1 cup unsweetened almond milk
- 1/2 tsp ground cinnamon
- 1/4 tsp vanilla extract
- 1/2 tbsp agave
- 1 tbsp raisins
- 1 tbsp sliced almonds
In a small saucepan, combine quinoa, oats, almond milk, cinnamon, vanilla extract, and agave over medium-low heat. Frequently stir mixture for eight minutes or until almond milk has been soaked into oats. Add remaining ingredients and cook for an additional two minutes. Remove from heat and serve.
Serves: 1 | Serving size: 1 cup
Calories: 375, total fat 13 g, total carbohydrates: 57 g, dietary fiber: 7 g, sugars: 15 g, protein 11 g
What are your favorite oatmeal toppings? Tell me below!