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
Directions:
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? 😉
Lots has been harvested…
Question: What was your favorite childhood breakfast?
P.S. I heard one rave from our debate over Summer Sweet Corn Fettucine…did anyone else try it?? 🙂
Almost the weekend!
I always like your posts on medical conditions or fun health facts when I learn something new.
I liked our Sunday morning traditions after church of a big breakfast – eggs, toast, sausage or bacon, sometimes pancakes or french toast, milk, orange juice and for sure, donuts :).
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I’ll never forget the story about the donuts and your family 🙂 A family after my own heart!
This looks so very delicious. I am loving fresh peaches right now. I’ll be very sad when the farm stands close! Also, I’ve got to get my hands on some more quinoa, I could use the extra protein in the morning 🙂
i have been seeing peaches and milk (or milk type prodcuts) mixed together on so many posts and it lokos phenomenal! i LOVE quinoa when its made ‘sweet’ style mmmm looks delicious!
I just posted a breakfast quinoa yesterday. Great minds think alike 🙂
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Jinx! That was my comment on your blog today 🙂
Love your idea of peaches and quinoa! It looks so summery too.
My grandparents always had those individual boxes of sweet cereals – I used to love visiting them and fighting my brother and sister over them so I wouldn’t get stuck with Cheerios!
I have a hard time getting protien in my breakfasts because oatmeal is so portable and easy! My favorite breakfast as a kid was coco puffs…..super healthy, right? haha
This sounds delicious. I love quinoa for breakfast, but I usually mix it with cheese. Im sure that comes as a huge surprise. 🙂
My favorite breakfast as a kid was Reese’s cereal. Or Lucky Charms – but only if I didnt have to eat the actual cereal. I only wanted the marshmallows.
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Leah? Cheese? Duhhh 🙂
Thanks for the shout out and for tackling my request! This looks amazing! Hopefully I can find some fresh local peaches (we’re kind of late in the season here) so that I can try it soon! Your garden is doing a lot better than mine! It needs to cool down so that I can get out there and take care of things.
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Thanks for the great suggestion…I’m looking for more that are even higher in protein and lower in carb 🙂
It looks good, but I’m too lazy for that – even on the weekends. That’s sad, isn’t it??? My fav breakfast growing up was my Grandfather’s biscuits and gravy. Not healthy, but good!
Breakfast foods just tend to be a lot of bread products so I too have a hard time adding more protein other than eating eggs. This sounds delicious. But I realized how spoiled I was with my dad’s home made from scratch oatmeal when I was a little un-enthused about you saying you loved the packets growing up. I could never stand it after having my dads haha.
I like to make a breakfast quinoa with apples – so delicious! Check out my recipe, http://nutmegnotebook.com/2010/09/hot-apple-quinoa-breakfast-bowl/
My dad is from the South and he like fried eggs with rice and homemade biscuits, I liked it too!
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Thanks for posting the link, Tami! It looks delicious…can’t wait to try it 🙂
Favorite childhood breakfast is….cream of wheat! lol I have not had it since the last time I was in the hospital and it “jumped” out at me on the menu! lol
What a great idea subbing quinoa for oatmeal! The Ohio grown freestone peaches have been fantastic the last few weeks!
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I agree…they have been SO good!
Looks delicious! Do you think it would turn out differently if I used almond milk instead of coconut milk?
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Nope…I think it would be great!
This looks really yummy. I have a question for you, though. Would you think that another diary type item than half and half could be substituted here – like a type of non-dairy milk? I don’t “do” breakfast a lot , but it’s because I don’t like eggs and I stay away from cereal with milk. This looks like something I might be able to rock out!
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Hi Jill! Absolutely. You don’t even need the additional milk/non-dairy milk on top (it really helped when reheating leftovers to keep it moist)…it just makes it nice and creamy. I think almond, soy, coconut, hemp, rice, or pretty much any other non-dairy would work well!
I love quinoa…breakfast, lunch, dinner, it’s all good. But when it comes to childhood nostalgia, pancakes definitely are the breakfast winner….with blueberries too!
Your garden looks great! I’m going to miss having a grocery store in my back yard.