Quinoa Breakfast Pilaf

One of my favourite breakfast foods is a pilaf. I haven’t had this for a very long time. You can also make it with cous cous. Quinoa, however is much higher in protein as opposed to cous cous which is ‘empty carbs.’

Quinoa has been used in South American for about 4,000 years. Many people think that it is a grain but it is in fact a grass and contains essential amino acids, iron and calcium. Ancient Mayans referred to Quinoa as ‘the mother of all grains.’

You can cook Quinoa that same way you would with rice. You can put it in a rice cooker or in a saucepan and use the absorption method with the same quantities you would when cooking rice.

1 cup Quinoa (cook using the absorption method on the stove top)

1 ½ cups of mixed, dried fruits (I used apricots, dried cranberries, raisins, currants, dried pomegranates, dried blueberries)

¼ cup peanut butter or tahini

¼ cup honey

Cinnamon, ground nutmeg, ground ginger to taste

Cook Quinoa on the stove top with 1 ½ cups of boiling water for 13-15 minutes.

Transfer cooked quinoa into a heatproof bowl. In the saucepan used for the quinoa add your dried fruits and just cover with water. Bring the fruits to a simmer, to make the fruit plump and juicy.

Add the fruits to the quinoa mix. Then add the peanut butter, honey and spices.

For breakfast I like to serve with some Greek yogurt, extra cinnamon and some toasted nuts. 

It is super delicious and very filling.

Enjoy

 

Miss Mac xxx