When I asked you, dear readers, what you wanted to see more of on my blog, Stacey spoke up and requested higher protein breakfasts. I find breakfast the most challenging meal of the day to keep “balanced” – I’m always looking for something on-the-go, that I can make over the weekend and eat throughout the week and keeps me full for hours.
One of my favorite breakfasts from childhood was Quaker oatmeal, but the pre-portioned, flavored packets. I always chose Peaches and Cream. This recipe was inspired by that childhood favorite.
Then I was chatting with Donna, my business partner, about quinoa. She said she makes breakfast quinoa. I got to thinking about how I could make quinoa into a tasty, on-the-go breakfast. While not low-carb by any means, this recipe packs in lots of fiber and a respectable 10.7 grams of protein.
The next time I make this recipe, I will add 2 tablespoons of pecans (or nut of choice) to each serving bringing to totals to: 451 calories, 17.7 g. fat, 63 g. carbohydrate, 7 g. fiber, and 12 g. protein. The nuts add additional heart-healthy mono and polyunsaturated fatty acids and more satiety.
A new and improved peaches and cream breakfast…
Peaches and Cream Breakfast Quinoa, a Prevention RD original
1 cup quinoa, rinsed
2 cups vanilla coconut milk (90 calories/cup)
12 liquid stevia drops, or calorie-free sweetener of choice, to taste
1 tsp vanilla
2 peaches, diced
6 Tbsp fat-free half-and-half, divided
Bring coconut milk to a boil in a small sauce pan. Add quinoa and stir. Cover and simmer over low heat for 15-20 minutes, or until milk is absorbed.
Stir in vanilla and stevia (or sweetener of choice). Divide quinoa into 3 servings (about 3/4 cup each) and top each serving with 1/3 of the peaches and 2 tablespoons of half-and-half. Yield: 3 servings.
Nutrition Information (per serving): 353 calories; 7.3 g. fat; 0 mg. cholesterol; 41 mg. sodium; 61 g. carbohydrate; 5.7 g. fiber; 10.7 g. protein
Result: A just-sweet flavor with the creaminess from absorbed coconut milk and fat-free half-and-half to finish. Quinoa has a tender, but stable texture. Unlike oats, the grain maintains shape while absorbing the flavors its being cooked in. Simple and reheats like a charm! Enjoy![/print_this]
I haven’t given a garden update in…far too long.
There have been a few visitors…do you see him? 😉
P.S. I heard one rave from our debate over Summer Sweet Corn Fettucine…did anyone else try it?? 🙂
Almost the weekend!