Quinoa, The Super Food
Have you noticed that quinoa has become the hot food to eat lately? That is right, people have finally discovered this amazing grain like dish (quinoa is actually a seed, not a grain, but has grain like properties).
There are so many health benefits to this superfood and it is packed with protein, making this a great alternative to other carb heavy side dishes.
Today I want to share with you one of my favorite ways to prepare this delicious protein rich power foods!
Does Quinoa Need To Be Soaked?
If you have prepared quinoa before, then this method of preparation I am about to show you might be a little different. I am soaking my quinoa for better digestion. Is this necessary?
For me it is. I have a hard time digesting grains unless they are soaked. I am not an expert by all means on this and have learned a lot from The Nourishing Gourmet, a wonderful site and where I learned how to properly soak quinoa.
I am going to include a few articles posted by The Nourishing Gourmet to help you better understand why it might be right for you to start soaking your grains.
- What’s the fuss about “soaking” grains? Explanation and research shared
- Nourishing Practice: Soaking Grains (Part 1)
- Soaking Grains (Part 2)
These 3 articles should give you some great insight to allow you to make an informed decision on whether or not soaking is right for you.
Either way, this recipe can be made with or without soaking. I hope you enjoy this warm breakfast porridge as much as we do! Enjoy!
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Soaked Pecan Cinnamon Rolls Quinoa Recipe
Prep Time: 12 hours 5 minutes- Cook Time: 15 minutes
- Total Time: 12 hours 20 minutes
Yield: 4 servings 1x
Category: breakfast
Method: stovetop
Cuisine: american
Prep Time:
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Pin RecipeDescription
Looking for something different to have for breakfast? This soaked pecan cinnamon rolls quinoa recipe is a nutritious breakfast that will hit the spot every time.
Ingredients
- 1 cup quinoa
- 1 tbsp acidic medium (lemon juice, whey, apple cider vinegar, yogurt, kefir)
- 1 cup water
- 1/2 tsp unrefined sea salt
- 1 cup water
- 1 tsp ground cinnamon
- 1 oz finely chopped pecans
- 2 tbsp grass fed butter
- drizzle of maple syrup
Instructions
- Soak 1 cup quinoa in 1 cup water and 1 tbsp of an acidic medium of choice. Soak 12-24 hours. If soaking for more than 12 hours, you might want to replace the water and acidic medium after 12 hours.
- After soaking is complete, rinse quinoa very well. If you don’t rinse well enough, it could become bitter so rinse very well.
- Add the rinsed quinoa to a medium saucepan, add another cup of filtered water and 1/2 tsp unrefined sea salt.
- Over high heat bring the quinoa to a boil. Once it reaches a boil, reduce heat to low, cover dish and cook for 15 minutes.
- After cooking time is done, stir in butter, cinnamon, and crushed pecans. Cover and let sit for 5 minutes.
- To serve place in a small bowl and drizzle with some maple syrup.
Nutrition
- Serving Size: 1 serving
Mmmm…I absolutely cannot wait to try this! Pinning your recipe. So glad I found you via France and Joshua of Beyond the Peel!
Jenn
This sounds delish! I never thought to make quinoa as a breakfast/sweet dish!
@CrestCottage I think sweet is the best way to eat this dish in the morning 🙂
Thanks so much for sharing this. Looks LOVELY and YUMMY.
This looks delicious. I am in love with your blog by the way. I recently stopped eating gluten and have heard that oats are questionable when eating gluten free, but I really love oatmeal and this looks like it could be a good substitute. How many servings does this recipe make? Do you know if it keeps well? Thank you!
@ashleylynae I am so glad you are enjoying my blog. I have a ton of gluten free recipes on my site. You can search the gluten free tab on the right hand side of the home page to find them categorized 🙂 In regards to your question, This recipe makes 4 servings. I make the full 4 servings and then reheat them in my toaster oven while I cook my eggs to go along with them. You think quinoa is nutty already, try toasting them a bit and it brings on whole new flavor, Yum! I drizzle a tad bit more maple syrup and I am good to go. So yes I would say it heats up great! Hope you enjoy this recipe 🙂
This is a delicious dish! Thank you so much for sharing with Full Plate Thursday. Hope you have a wonderful week and come back soon!
Miz Helen
I love a sweet quinoa for breakfast. I think this will be so delightful.
Thanks for sharing this with the real food community at Whole Food Wednesdays.
Yum! I’ve been wanting to try a sweet quinoa, so I’m excited to have found this recipe! 🙂
Looks awesome 🙂 ~Stephanie
For the record…quinoa is not a grain; it’s a seed.
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