This wanna-be grain has a high protein content (12%–18%) and a balanced set of essential amino acids, making it an unusually complete protein source among plant foods. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. So says Wikipedia.
Usually I'm a little more skeptical about things from 101 Cookbooks. While the recipes sound amazing- the ingredient list can stump me. I've tried to make the Coconut-Macaroon pancakes more than once and am baffled with my results. It's gotta be the kind of coconut I'm using. If you know the secret- please share! This recipe came out just right.
Warm. Nutty. Touch of sweetness.You're not limited to blackberries. You could use blueberries, they have a similar texture. I think raspberries would be too mushy. Switch it up with walnuts or almonds. As always, make it how you like it. Oh- and don't you dare put sugar in this. Agave nectar (found in the sugar aisle) is a natural sugar substitute. You can also use honey, which I did because honey abounds in my house. This is a healthy recipe people.
Thank you 101 Cookbooks for this healthy treat!
Serves 4. Can easily be halved.
1 cup milk
1 cup water
1 cup organic quinoa
2 cups fresh blackberries
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons organic agave nectar or honey
Do a quick rinse of the quinoa.
Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to bowls and top with toasted pecans. Drizzle 1 teaspoon agave nectar or honey .
*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.
