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Wednesday, March 16, 2016

Strawberries and Cream Quinoa

Avoiding grains, or just looking to shake up your morning oatmeal routine? Then you are in for a treat, with yummy and filling Strawberries and Cream Quinoa.


I avoid grains whenever possible, since my digestive system revolts against me every time I eat them. I wont go into details, but I'm sure you get the picture. So what's a person to do who used to love eating oatmeal for breakfast? Find delicious alternatives of course! A quick Internet search found lots of tasty recipes that featured quinoa, including breakfast versions that were similar to the way I used to enjoy oatmeal.



Quinoa has been a welcome addition to my diet for quite awhile. It's a gluten free seed that is packed with protein, doesn't take long to cook, and is super versatile. It's mild flavor lends itself well to both sweet and savory dishes. It's also a good source of fiber and iron, fills you up, and keeps you full until lunch.


No strawberries? No problem! You can substitute your favorite fruit for the strawberries. It would be equally amazing with blueberries, or peaches. The recipe as stated makes enough for one serving, but feel free to double, or even triple the recipe if needed.

Strawberries and Cream Quinoa


Ingredients

1/3 cup quinoa, rinsed well
1/2 cup evaporated milk, plus extra for drizzling
1/2 cup water
pinch of salt
1/2 teaspoon vanilla
3 strawberries, diced

Directions

Combine quinoa, milk, water, and salt in a medium-sized pot, and cook over medium-high heat until it comes to a boil. Reduce to a simmer and cover.
Simmer, stirring occasionally, until quinoa is cooked and most of the liquid is absorbed. (about 12 minutes)
Stir in vanilla and strawberries and cook 1 minute more.
Sweeten to taste with honey or sugar, drizzle with additional milk if desired and serve.

Makes 1 serving.

Cooks notes: *1 cup of regular milk may be substituted for the evaporated milk and water.

*To make this dairy free and vegan, just switch out the evaporated milk and water for almond or coconut milk, and use sugar or maple syrup to sweeten.

Adapted from Paula's Plate.

Did you make this recipe?


I'd enjoy hearing what you thought of it in the comments below. Or snap a picture and share it on social media with the hashtag #myhomesteadrecipe. I'd love to share your creation too!

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