Now that we all can pronounce quinoa, lets learn a little more about this tiny, fluffy grain. Well really I should say “pseudo-grain”. Quinoa is cooked and eaten like many grains, but botanically is related to beets, spinach, and chard. Weird, huh? Did you know you can also eat the leaves of the plant?
Quinoa is a nutrition powerhouse–a complete protein source, heart-healthy monounsaturated fatty acids, good source of fiber, and rich in antioxidants. No other grain provides all of the essential amino acids like quinoa does, which makes it a great addition to a vegetarian or vegan diet.
This recipe is great because it can be quantified easily and modified to your liking with the fruit add-ins. I like to make enough to last for 2 days and always prep the salad the night before so it’s ready to go in the morning! Quinoa has a slightly nutty flavor but can be rather bland so spice it up by cooking quinoa with a cinnamon stick, or maybe add in some ground ginger!
Have you tried any quinoa breakfast salads? What’s your favorite way to use quinoa–granola bars, casseroles, baked goods?