the ultimate food high
Qunioa, or “kin-oh-ah” as most people say, is making its way to the top of the superfoods list—move aside kale, there’s a new HBIC. I honestly don’t understand how this nutritious packed seed didn’t create a buzz sooner. Consisting of all nine amino acids making it a full protein, quinoa is usually considered the ideal carb substitute. It cooks like rice, having similar consistency and also has little flavor, making it versatile for almost any dish.
—Jacqueline Fratini, assistant digital director at Baked.
Recently the paleo gods have blessed its people (aka my sister and I) deciding that the super seed passes the paleo test; so naturally, I add it to everything and anything when I crave carbs. Salad, stir-fry, chili, soup…you name it! My favorite, however, is my newest quinoa creation: quinoa oatmeal.
Although this meal may take a little extra time in the kitchen, it is well worth it and can be made a million different ways. It can also be refrigerated after, so make a big batch and store for a delicious, hella nutritious breakfast all week long.
The beauty of quinoa oatmeal: there are endless ways to prepare it.
Here are five flavors to try:
1. Cinnabon: Add 1 tablespoon maple syrup, as much cinnamon as desired, a dash of vanilla, and a sliced banana.
2. Very Berry: Throw a handful of frozen berries in the pot during its last 5 minutes on the stove. Cover and they will melt, creating a delicious fruity sauce.
3. Chocolate Nut Butter: Throw in a tablespoon (or two) of your favorite nut butter and a hand full of dark chocolate chips. The chips will melt into a chocolate sauce of perfection. If you’re a sucker for a sugar rush, add vanilla extract or a sprinkle of sugar.
4. Brown Sugar Maple: Add maple syrup and a scoop of brown sugar for a traditional oatmeal breakfast.
5. Strawberries & Cream: Add fresh strawberries and 1 or 2 (or 3, or 4) dollops of cool whip.