Quinoa is a crop similar in appearance to other grain crops, although it is not a member of the grass family. It is grown primarily for its edible seeds and originated in South America. Quinoa grains need to be cooked prior to consumption and contain high levels of amino acids, calcium, and iron. The term breakfast quinoa can refer to either the use of regular cooked quinoa grains mixed with fruits or honey to produce a sweet food or to the commercially available flaked quinoa, which is precooked and can be eaten in a similar way to regular cereals.
The grain can be cooked in a similar manner to rice, simmering until the seed and germ expand and separate. Breakfast quinoa can be created from a mixture of this prepared grain and a selection of berries, nuts, or a natural sweet additive such as honey or agave nectar. Dried flake quinoa can be purchased from health food stores and eaten in a similar manner to commonly available breakfast cereals by adding dairy or goat milk, nut milk, or fruit juice.
There are many different ways of cooking with quinoa, and not all variations of breakfast quinoa need to be sweet in nature. Several potenz Hydrogen (pH) balancing diets recommend the use of quinoa along with cooked rice and vegetables as a breakfast dish. Roasted vegetables, salad leaves, and stocks are often added to quinoa to make a meal.
A highly nutritional food, quinoa is an excellent source of protein; indeed, the people of the Andean region of Southern America, where the crop originated, heralded the food as sacred. Due to the balanced amino acid content and the high levels of magnesium and iron present in the grain, it is a complete food and therefore perfectly placed as a breakfast ingredient. The nutritional value of the grain has led to quinoa being considered for use by the National Aeronautics and Space Administration (NASA) in its Controlled Ecological Life Support System (CELSS) program.
These nutritional features, along with the fact that the grain is easily digestible, gluten free, and a good source of dietary fiber, make breakfast quinoa a perfect morning meal. With the added nutritional benefit from nuts and fruit that are mixed with the grain, a breakfast quinoa dish can provide a large part of a person’s recommended daily dietary intake. The vitamins that are often added to manufactured breakfast cereals — riboflavin, thiamine, vitamin B6, folate, and vitamin E — all occur naturally within the quinoa grain.
