Recipe – Crockpot Breakfast Quinoa

Food facts: Quinoa is a high protein, nutrient dense food.  It contains eight grams of protein in every cup of cooked grain. Well, it’s not actually a grain, it’s a seed, but most people think of it as, and use it as, a grain.  It is a complete protein, containing all nine amino acids.  It also contains iron, calcium, zinc, vitamin E, magnesium, and fiber, along with a few other essential micronutrients.  It has the added benefit of being gluten free, for those who need to avoid gluten, and can be bought as flour for  baking.

Due to a bitter coating on the seed, it should be soaked and rinsed before cooking.

So tonight I’m making breakfast.  I’ll let you know in the morning if it’s worth replicating!

Crockpot Breakfast Quinoa

  • 2 cups Quinoa, previously soaked and rinsed
  • 3 cups Vanilla Almond Milk (soy, coconut or hemp may be substituted)
  • 1 cup water
  • 1/2 cup golden raisins
  • 1 cup applesauce
  • 1 Tbl cinnamon
  • 1 tsp ground ginger

Place all ingredients into crockpot and blend well.  Cook overnight on low.  In the morning, stir; add additional liquid and sweetener if necessary.  Serve in your favorite way.

This turned out ok.  Needs some tweaking.  My first mistake was to start it out  too early in the evening, and on high “just to get it up to temperature” and of course, forgetting to turn it down for hours. It was so thick even by the time I went to bed I had to add the cup of water. My crockpot has a “keep warm” setting, so I left it on that overnight.

The first taste was a little odd, but it grew on me.  Served it with more vanilla soymilk, a little stevia, and blueberries.  Not bad.  I’ll probably  make it again, with some tweaking.

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