Almond-flavoured, honey-sweetened, creamy oats, mixed with popping nutty quinoa, sprinkled with tangy-sweet dried cranberries, crunchy pecans, or a handful of colourful jewel-like raisins, fresh or dried fruit - my current idea of breakfast heaven - YUM!
As we know, one must start ones day with breakfast! A study conducted by the Harvard School of Health found that breakfast reduced the risk of heart attack and heart disease in men by 27%! Not convinced yet? Then read here or here for more. Quinoa-oats are not only healthy and delicious, but on top of that, super filling. Packed with proteins (quinoa) and fiber (oats), they not only provide tons of energy, but make you also feel full for longer. Bye-bye uncontrolled morning snacking! They prevent your blood sugar from doing double-somersaults, and even boost your concentration. What do we want more?
The original recipe is from THUG KITCHEN. A great cookbook with lots of healthy vegan recipes, helpful tips and explanations. That is, if you can bring yourself to read over their oh so colourful language (I must be growing old, but what's with all the swearing anyway?). Mine arrived on mother's day (child, did I not tell you often enough that swearing and cursing is wrong?). Anyway, can't wait to try more from the book.
Recipe based on: Quinoa Oatmeal, from THUG KITCHEN
Rinse the quinoa well with cold water, swishing it around, to remove its bitterness.
Heat up water in a kettle or small saucepan until near boiling. Measure the oats into a medium saucepan. Add the rinsed quinoa, followed by 4 cups of the hot water.
Bring to a soft boil, then reduce the heat to very low. Cover with a lid and leave to simmer gently for approx. 15 mins, or until the quinoa is al-dente and the little white germs separate from the seed.
2 Tbsp honey
As we know, one must start ones day with breakfast! A study conducted by the Harvard School of Health found that breakfast reduced the risk of heart attack and heart disease in men by 27%! Not convinced yet? Then read here or here for more. Quinoa-oats are not only healthy and delicious, but on top of that, super filling. Packed with proteins (quinoa) and fiber (oats), they not only provide tons of energy, but make you also feel full for longer. Bye-bye uncontrolled morning snacking! They prevent your blood sugar from doing double-somersaults, and even boost your concentration. What do we want more?
No time or patience for elaborate breakfast preparations in the morning? Well, who has!? Here's the deal: the quantity below, stored in the fridge, will last you for several days. Also, contrary to cereals, that can go mushy rather quickly, the quinoa will not loose its crunch and will be just as nice as on day one. Simply remove a desired portion, warm it for a minute or so in the microwave, then, according to your mood of the day, add different flavours and toppings, such as honey, cinnamon, brown sugar, maple syrup or peanut butter; top with dried or fresh fruit (my favourite: blueberries, fresh or frozen); add nuts, raisins, peanut butter, etc. Or for a special treat, you could even swirl in a spoonful of Nutella - YUM!
The original recipe is from THUG KITCHEN. A great cookbook with lots of healthy vegan recipes, helpful tips and explanations. That is, if you can bring yourself to read over their oh so colourful language (I must be growing old, but what's with all the swearing anyway?). Mine arrived on mother's day (child, did I not tell you often enough that swearing and cursing is wrong?). Anyway, can't wait to try more from the book.
Makes 4-5 portions:
½ cup quinoa, rinsed
1 cup steel-cut oats (use steel-cut, versus normal/rolled oats!)
½ cup quinoa, rinsed
1 cup steel-cut oats (use steel-cut, versus normal/rolled oats!)
4 cups of water
½ cup almond milk (or use any other milk you like, but plant-based for a Vegan breakfast)
2 Tbsp honey
½ cup almond milk (or use any other milk you like, but plant-based for a Vegan breakfast)
2 Tbsp honey
Rinse the quinoa well with cold water, swishing it around, to remove its bitterness.
Heat up water in a kettle or small saucepan until near boiling. Measure the oats into a medium saucepan. Add the rinsed quinoa, followed by 4 cups of the hot water.
Bring to a soft boil, then reduce the heat to very low. Cover with a lid and leave to simmer gently for approx. 15 mins, or until the quinoa is al-dente and the little white germs separate from the seed.
Add the almond milk, turn off the heat and leave, still covered, for another 5-10 minutes. At this point, and depending on the type of oats you are using, the mixture may appear quite thick or too thin. Adjust with a little more milk or water, or leave to cook a little longer to thicken further. Bear in mind that the honey will also thin the mixture a little. Add the honey and stir under.
To serve, remove a small quantity into a bowl and add flavours or toppings of your choice. The rest leave to cool, put into a sealable container and store in the fridge. It will keep for several days.
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QUINOA-OAT BREAKFAST
Makes 4-5 portions:
½ cup quinoa, rinsed
1 cup steel-cut oats (use steel-cut, versus normal/rolled oats!)
4 cups of water
½ cup almond milk (or use any other milk you like, but plant-based for a vegan breakfast)
1) Rinse Quinoa: Rinse the quinoa well with cold water, swishing it around, to remove its bitterness.
2) Cook the oats and quinoa: Heat up water in a kettle or small saucepan until near boiling. Measure the oats into a medium saucepan. Add the rinsed quinoa, followed by 4 cups of the hot water. Bring to a soft boil, then reduce the heat to very low. Cover with a lid and leave to simmer gently for approx. 15 mins, or until the quinoa is al-dente and the little white germs separate from the seed.
3) Add the almond milk: Add the almond milk, turn off the heat and leave, still covered, for another 5-10 minutes. At this point, and depending on the type of oats you are using, the mixture may appear quite thick or too thin. Adjust with a little more milk or water, or leave to cook a little longer to thicken further. Bear in mind that the honey will also thin the mixture a little.
4) Add honey: Add the honey and stir under.
5) Serve: To serve, remove a small quantity into a bowl and add flavours or toppings of your choice. The rest leave to cool, put into a sealable container and store in the fridge. It will keep for several days.
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