My inspiration stems from chai tea. I love its robust flavor! Traditionally ingredients include: cardommon, ginger, cloves, cinnamon, and freshly grated nutmeg and pepper.
As far as Quinoa is concerned I cannot speak highly enough of this versatile grain. It’s unique “high in protein” quality makes it a competitor next to milk (just for comparison sake). It’s easily digested and appropriate for those with Celiac disease, gluten intolerance and wheat allergies. Another post on Celiac disease you may like.
Something I emphasize in my practice is teaching others to strive for,”VARIETY.” By incorporating a variety of foods in your daily, weekly routines you’ll gaining the most advantages from a nutritional standpoint. If you’re eating the same foods everyday you’re missing out. Not to mention, prevention of boredom! I love oats, don’t get me wrong, but I can’t eat them every single day. I could however eat sautéed spinach every day.
Looking for more on QUINOA?-Here’s an article I previously contributed to elsewhere.
You can find quinoa in mostly any supermarket shelf often located next to rice or other grains. It’s boxed up and even comes pre-washed.
This grain can take you through many culinary journeys-mexican flavors, indian, sweetened, savory…endless possibilities here. It’s shown up as stuffings, in stir-frys, baked goods and more. It comes in the form of flakes, a whole grain, even a flour for baking.
In fact I’m building what I’m going to refer to as my “Quinoa Kingdom.”
Serves: 1-2 (depends on how hungry you are-I ate the whole bowl!)
- 1 cup, Almond Milk (substitute with Soy, Milk, Rice, Hemp, etc.)
- 1/2 cup Quinoa, uncooked, (rinsed, drained-directions on most packages)
- 1 teaspoon, ground cinnamon
- 1 teaspoon, ground nutmeg (grind your own for a more intense spice!)
- 1 teaspoon, ground ginger
- 1/2 teaspoon, ground cardammon
- 1/2 teaspoon, ground cloves
- 1-2 teaspoons, vanilla extract
Combine 1 cup almond milk with 1/2 cup of uncooked quinoa in a small saucepan. Add next six ingredients, stir to combine. Bring to a boil for 5 minutes. Set aside, covered for approximately 15 minutes. Stir the quinoa and add in any other ingredients (see chef’s tip below). Note that the end result may appear somewhat dry, if you’re looking for more creaminess add more almond milk once cooked. This recipe is meant to be PLAYED with.
Chef’s Tips (Add Ins)
- I added 1 T. Chia Seeds, a few walnuts and leftover pomegranate seeds (easy seed removal!) for color and a sweet burst of flavor.
- You can also try 1 T. ground flaxseed (p.s. grinding your own seeds creates the most nutritional value)
- If you need some sweetness, as I do, drizzle with honey or maple syrup, even blackstrap molasses.
- Next time I might brew a cup of chai tea, then add more spices and see how SPICY we can get!
Similar Recipes you might also Enjoy!
- Kamut with Apple compote
- Eggs Florentine
- Almond Milk uses-Pumpkin Pie Banana Smoothie OR Banana/Blueberry Smoothie
What’s your favorite Chai recipe or Use? Have you used Quinoa as a breakfast yet?
Feel free to SHARE!