Cinnamon Quinoa Breakfast

Tags

Alkaline, Almond Milk, Almonds, Breakfast, Cinnamon, Clean, Eat Healthy, Fitness, Fitspiration, Food, Food Porn, Health, Healthy, Porridge, Protein, Quinoa

Cinnamon Quinoa Breakfast
(Serves 4)

Ingredients
1 cup quinoa, rinsed
3 cups of unsweetened almond milk
1/2 tsp vanilla
1 tsp cinnamon
1/2 tsp mixed spice
1/2 cup sultanas
1 med apple chopped (save some for topping)
2 tsp agave syrup (optional)
Optional Toppings
You may like to try topping the quinoa breakfast with your choice of nuts such as walnuts or almonds, and an array of fresh fruits such as blueberries, strawberries, banana etc.

Method
Combine quinoa, almond milk, cinnamon, mixed spice, sultanas in a medium sauce pan.
Bring mixture to a boil and then place the lid on the pan and reduce the heat to low.
After 5 minutes stir in the chopped apple and simmer for approximately 5-7 minutes longer.
Stir and check for remaining liquid and if most is absorbed then remove the saucepan from the heat, leaving the lid on the pan and let the mixture rest for 5 minutes to absorb the rest of the milk.
If there is still lots of liquid when you check, simmer for 3-5 minutes longer but keep a close eye over the pot as the mixture can easily burn if left to boil dry, then let it rest for 5 minutes.
Taste for sweetness and adjust to your liking with a dribble of agave syrup.
You may not need the additional sweetener as the sultanas and apple do add sweetness to the mix already, be cautious as even natural sugars can spike your blood sugar levels and you want to minimise this.
Top the mixture with your own nuts and fresh fruits and yoghurt.

Thai Fried Quinoa

Tags

Cook, Cooking, Dinner, Eat, Food, Healthy, Lunch, Main Meal, Quinoa, Recipe, Recipes, Thai, Vegetarian

Thai Fried Quinoa
(Serves 4)

Ingredients
1 Cup Quinoa, rinsed & drained
1 Cup Coconut Milk (light if you can find it)
1 Cup Chicken Stock/Vegetable Stock
2 Spring Onion/Green Onions/Shallots
1 Tbsp Minced Ginger
2 Tbsp Minced Garlic
1 Cup Frozen Peas
1 Can Pineapple Bits, Drained
1/4 Cup Coriander, Chopped
2 Eggs
2 Tbsp Soy Sauce (Salt-Reduced)
1/2 Lime, Juice
Spray Oil (I use coconut)
Chopped Peanuts/Cashew or Alternative Nut (optional)

Method
Place quinoa in saucepan over high heat, add coconut milk and chicken stock and bring to boil.
Once boiling, place a lid on top, turn down the heat to medium-low.
Cook until the liquid has been absorbed and quinoa is tender (15-20mins).
Meanwhile, heat a pan/skillet/wok over medium-high heat and spray with oil.
Add spring onion, ginger & garlic, cook for a minute stirring constantly.
Add peas, pineapple & coriander and cook for a minute.
Push the ingredients to the sides of the pan to create a clear space in the centre.
Whisk the eggs together, then pour into the pan.
Stir witha  spatula until the eggs are scrambled, then stir and combine with the rest of the pan.
Add the cooked quinoa, soy sauce and lime juice to the pan and combine.
Cook for an additional minute or two or until the quinoa begins to crisp up.
Serve with the chopped peanuts on top.

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