I love oatmeal. But yes, after years of eating it, it does get a little boring. It’s super healthy and loaded with fiber, vitamins, minerals and antioxidants. One important thing that oatmeal is lacking is a considerable amount of protein.
Now enter quinoa (pronounced KEEN-WAH). Quinoa is a whole grain like oatmeal, but it is also a higher quality protein. One half cup of uncooked quinoa has 12 grams of protein, where oatmeal has only 5 grams. Just like oatmeal or any other hot cereal, you can make it according to your taste. I made this one with fresh raspberries, pecans, sunflower seeds, flax seed and cinnamon, but the possibilities are endless! You can use sliced bananas and almond butter, fresh apple and coconut…whatever you like.
1/2 cup quinoa
1 cup almond milk (I used almond milk but you can use soy, skim or whatever)
1/4 cup fresh raspberries
1 teaspoon chopped pecans or chopped nuts of choice
1 teaspoon of sunflower seeds or pumpkin seeds
1 tsp cinnamon
Place quinoa in a fine mesh strainer. Rinse and drain quinoa.
Combine quinoa and milk in a medium saucepan. Bring to boiling.
Cover and reduce heat to a gentle simmer. Cook 10 to 15 minutes until the water is absorbed and the quinoa is tender.
Add nuts, seeds and cinnamon. Let cool. Add fresh raspberries on top. Makes about 2 cups cooked quinoa.
Serving Size 1 cup (5 WW points), makes 2 servings
Amount Per Serving
Calories 184 Calories from Fat 43
Total Fat 4.8g
Trans Fat 0.0g
Total Carbohydrates 29.6g
Dietary Fiber 4.1g
*Nutrition information is provided through www.caloriecount.com, results are not 100% guaranteed
** adapted from Martha Stewart
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