This whole grain is not just another healthy gluten free fad. It’s a superfood that was popular over 500 years ago known by the Inca tribes as the “food of the warriors”, and although it is considered a whole grain it is actually a seed. Quinoa (pronounced keen-wah) is known for its versatility, adapting the flavors it’s combined with, packed with nutrients, contains all the essential amino acids (making it a complete protein). The best part, you can enjoy it for breakfast, a side dish, salads, or dessert!
Don’t miss my favorite recipe for those racing days or victory evenings…
Quinoa has become my favorite over the years for an endurance food when prepping for a bike race or an extra-long ride, giving me that lasting energy to complete my goal with less effort and fatigue. The combination of protein, minerals, small amounts of omega 3, and its high concentration of flavonoids (more than some dark berries!), and anti-inflammatory compounds makes it a “must have” in the pantry and the dinner table. Whether you want the endurance of an athlete, or just a delicious gluten and dairy free breakfast or dessert, you’ll love this energy packed snack.
Remember, adding in new, healthier foods to your diet can help create a balance and less desire for the foods that may not be serving you well.
Cherry Quinoa Pudding Recipe (serves 4)
2 cup cooked quinoa
1 cup almond milk (* I use unsweetened, vanilla)
1/2 cup organic coconut milk
1/4 cup pure maple syrup or brown rice syrup
¾ cup Organic Cherries (fresh pitted or frozen) *cut into small pieces
**alternate: can replace with 2 peaches, washed, peeled & chopped, apples, or mixed berries)
1/2 tsp cinnamon (for stronger flavor try Saigon Cinnamon)
1 teaspoon vanilla extract
Pinch sea salt
GARNISH:
8 Cherries
4 mint leaves
Directions:
1. Cook quinoa according to directions below.
2. Place all pudding ingredients in a saucepan. Bring to boil over medium high heat, then reduce to simmer on low for 15 minutes, or until creamy. Adjust flavor and consistency if needed. Spoon into parfait glasses and serve warm or chilled. Serve decorated with fresh fruit & mint leaves.
NOTE: To cook quinoa, bring 1 ½ cups water to boil in a saucepan. Add ¾ cup quinoa and pinch sea salt. Cover and reduce to simmer on low for 5 minutes, turn burner off and leave covered for 15-20 minutes, until water is absorbed and quinoa is fluffy.
