Sunday, February 21, 2010

My Favorite Breakfast

Almost every morning I have some form of porridge for breakfast.  I LOVE PORRIDGE!  This morning I had some bananas that needed using up so I decided to add one to my breaky.

Todays porridge consists of oat bran, ground flax seed, bran, rolled oats, and quinoa.  I sliced bananas and put them on the bottom, topped with the hot porridge and toasted walnuts.  It was kinda like eating banana bread!


I really like adding Quinoa, pronounced keen-wah, to my porridge.  Quinoa is an ancient grain that has been grown in South America for thousands of years and was called the "gold of the Incas."
Quinoa, is not a true cereal grain, but rather the botanical fruit of an herb plant. It is treated as a grain in cooking. The grains are small yellow flattened spheres, when cooked, it has a pleasant crunch.
Quinoa is gluten-free, high in fiber and a complete protein, meaning it has all nine amino acids. Quinoa also contains high amounts of lysine, manganese, magnesium, iron, copper and phosphorus. Due to quinoa being a complete protein, it is an excellent food choice for the gluten-free vegan.

Try some in your next bowl of porridge!

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