Quinoa recipe! Oh, My Goodness!

I have a few recipes to share with you over the next few weeks. It has become one of my favorite meals/snacks! Packed with body goodness, I can’t even explain the amount of delicious flavor.

It makes me feel great, doesn’t weigh me down and quinoa makes me super happy!

Therefore, I want to share fun dessert-style quinoa. Since it is such a versatile little seed,  it is the perfect late-night snack or even a quick morning bite as you run out the door!

What is a quinoa recipe?

First, I have to tell you a bit more about quinoa.

Three main types: white, red, and black, are the nutrients from one cup of quinoa (cooked).

• Protein: 8 grams.
• Fiber: 5 grams.
• Manganese: 58% of the RDA.
• Magnesium: 30% of the RDA.
• Phosphorus: 28% of the RDA.
• Folate: 19% of the RDA.
• Copper: 18% of the RDA.
• Iron: 15% of the RDA.
• Zinc: 13% of the RDA.
• Potassium: 9% of the RDA.
• Over 10% of the RDA for vitamins B1, B2, and B6.
• Small amounts of calcium, B3 (niacin), and vitamin E.
• Some omega-3 fatty acids.

• 222 Calories
• 39 grams Carbs
• 4 grams Fat

Quinoa is non-GMO, gluten-free, and usually grown organically. Even though technically not a grain, it still counts as whole-grain food.

NASA scientists have looked at it as a suitable crop to be grown in outer space, mostly based on its high nutrient content, ease of use, and how easy it is to raise (3).

[What you need for quinoa recipe]

• 1 CUP organic 1% low-fat milk
• 1/2 teaspoon ground cinnamon
• 1 CUP water
• Four teaspoons organic agave nectar (or sweetener of your choice, local natural honey – perfect for this!)
• 1 CUP organic quinoa (note: rinse quinoa)
• 2 cups fresh blackberries, organic preferred
• 1/3 C chopped pecans, toasted*

<Let’s Make This>

• Combine milk, water, and quinoa in a medium saucepan.
• Bring to a boil over high heat.
• Reduce heat to medium-low; cover.
• Simmer for 15 minutes (or until most of the liquid is absorbed).
  • *Roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.
• Turn off the heat; let stand covered for 5 minutes.
• Stir in blackberries and cinnamon.
  • Transfer into four bowls and top with pecans.
  • Drizzle 1 teaspoon of agave nectar (or honey/sweetener of your choice) over each serving.

<Facts>