Quinoa and Steel Cut Oat Brekkie


Quinoa Oat Breakfast

Keen-wah!

I visualize myself doing some cool kung foo kick while saying that out loud (such a dork).

It’s obvious I just like saying the word….kind of like my obsession with making a song out of the sanskrit word “eka pada rajakapottasana” (aka: pigeon pose).

Say what?

It’s a yoga pose…those of you have have heard me sing this out loud kind of want to smack me cause you end up singing it in your own head. hee hee. I have this ability to make things, thoughts, words….linger in one’s head.

In a good way of course. I have clients, friends, family etc. text me or send me messages telling me they thought of me when,”buying farro, visualizing rainbows (haha) eating a brussel sprout, or wondering what to make for breakfast and deciding whether or not to go to yoga class.”

Such gratitude that I have that influence on others. p.s. I influence others daily on facebook. (shamless plug).

Back to quinoa. There was a time that I was going to call my blog “quinoa kingdom” and have an entire site dedicated to the “mother grain”, glad that didn’t stick (bet you are too).

What does  amaze me, is that there are still loads of people who have no idea what it is, although most have at least heard of it. But I realize more and more that the SAD (sad american diet) does not include “quinoa.” Pasta, rice, white bread, but no quinoa.

Through many different  families, individuals, clients who’ve come to me with a significant need for a healthier way of life (specifically, integrating real food) I’ve found that I better make a new food simple to use, palatable, and  an easy sell to the,”I have no idea what this keen-o-ah” stuff is” person to think it’s the next best thing since sliced bread with melted cheese on it. (okay I admit I love me a grilled cheese sandwich here and there).

INGREDIENT HIGHLIGHTS:

Quinoa Tidbits:

Perks: We’ve know it’s a nutritional rock star. It’s also cute (it is, don’t deny it) and expands to four times it’s original volume (like in this recipe for Greek Quinoa Salad). So, it’s quite filling. WIN! I’ve written about this grain over and over….so check out:

Pitfalls: Zippo. It is an acquired taste, but rinsing off the grain first will get rid of that “sapponin” soapy-like taste. Don’t worry, it’s not like eating a bar of soap if you don’t rinse first.

p.s. Hazzard while opening quinoa! If you accidentally open the package and spill the tiny pearly beads in your kitchen, you’ll be cleaning up quinoa for the rest of your life. Ten years from now, you’ll find a quinoa bead. Just sayin…(insert snort laugh cause you know I’ve done this).

Himalayan Sea Salt Tidbits:

Learn all about oats in this previous post. I always get the question,”what’s the difference between steel cut, irish, quick cooking.” So here ya go!

Steel Cut Oat Tidbits:

Think “unprocessed” and mineral dense. It’s pink and it’s lovely. I stumbled upon this article in Natural News “What’s in your salt shaker, the fascinating varieties of salt and how to use them.” 


Quinoa and Steel Cut Oat Breakfast via Jennifervagios.com

RECIPE

By: Jennifer Vagios (adapted from Ayurvedic Practitioner/Doctor Manjula Paul)

Quinoa Steel Cut Oat Brekkie

Serves: 2

Time:

Overnight (soaking) then 10 minutes prep/cook-time in the morning

Equipment:

Nutribullet or blender

Ingredients:

  • 1/2 cup steel cut oats (learn more about oats here)
  • 1/4 cup quinoa
  • 1/2 lemon, fresh squeezed
  • 1/2 cup hemp milk (or alternative-might need more)
  • 1 teaspoon ground cinnamon
  • 1/4-1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger 
  • 1/4 teaspoon Himalayan Sea Salt (optional-to taste)
  • 1 teaspoon vanilla extract
  • 1/4 cup walnuts (or other nut)
  • 1 teaspoon ghee (also optional)
  • 1 Fuji apple (other apples maybe substituted)

Do It:

Soak the quinoa and steel cut oats overnight, up to 48 hours in a saucepan with fresh squeezed lemon. Cover and leave it alone.

Once done soaking (early in the morning, since I know you yogic types are up at 6 am), drain the quinoa/oat mix and rinse. Place in a blender/nutribullet and add all other ingredients (except for apple and ghee).

For some odd reason I pulverized the apple (mainly because I thought of it after the fact). But you could add the apple at the same time as the other ingredients.

quinoa steel cut oat breakfast via jennifervagios.com

Himalayan Sea salt

Himalayan Sea salt

Note, I started with 1/2 cup of hemp milk and found that I added 3/4 cup and only whirled it up a few times (think: pulse-trust me, otherwise it becomes like a glue-eey paste) to combine into a creamy consistency.

Remove from blender and place in a small saucepan. Heat on low/medium heat for a few minutes (watch you don’t burn the heck out of it, it will start to stick to the bottom really quickly, so pay attention to what you’re doing). Add some more milk, spices, whatever you like and ghee.

Serve it up in a mason jar (obsessed with mason jars) or a cute mug that says YONUT (yeah I did) and top with fresh fruit, nuts, spices.

Make it more Awesome:

  • Dabble with other fruit blending. The most obvious to me would include a banana and a swirl of peanut butter. Who doesn’t love that combo?
  • Play with the spices. Always fun to add more ginger, or choose freshly grated ginger vs. ground.

Got a favorite breakfast that saves time and you love! Do share in the comment section below!

Love from my yogic kitchen to yours

xoxo

Jen

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