Quinoa for Breakfast

When you think about your breakfast options, sometimes it doesn’t seem as if there are many
healthy choices. Take away the sugary breakfast cereals and high carbohydrate foods, and
there’s not much left. Or is there?
Quinoa lets you increase the nutrient content of many foods that you already enjoy for
breakfast! By substituting quinoa for the tried-and-true breakfast standards that you grew up
with, you’ll find a whole new world of nutrition and innovative dishes that still have a ring of
From porridges to baked goods, you’ll find a healthy list of breakfast options in this chapter
that will have you eager to get in the kitchen every morning!

Quinoa Granola
Granola—typically prepared with oats—gets jazzed up with quinoa. Perfect with milk for a
quick breakfast, or dry as a convenient snack.
1 1/2 cups quinoa, rinsed
1/2 cup boiling water
1/4 cup applesauce
1/4 cup maple syrup
1/4 cup coconut oil, melted
1/2 teaspoon cinnamon
Dash of nutmeg
Dash of sea salt
1/2 teaspoon vanilla extract
1/2 cup chopped nuts
Soak the quinoa in the boiling water for five minutes.
Whisk the applesauce, maple syrup and coconut oil together until thoroughly mixed, then
add the cinnamon, nutmeg, sea salt and vanilla.
Fold in the chopped nuts, then the quinoa. Spread onto a cookie sheet lined with
parchment paper.
Bake at 350 degrees for 30 minutes, until the quinoa has turned golden brown.
Store quinoa granola, covered, at room temperature.

Quinoa Pancakes With Vanilla and Orange Zest
Your friends and family will hardly realize that these pancakes are packed with so much
more protein and nutrition than traditional pancakes.
2 eggs
1 cup milk
5 tablespoons butter, melted and cooled
1 cup flour
1/4 cup quinoa flour
3 teaspoons baking powder
3 teaspoons sugar
1 tablespoon ground cinnamon
1/2 teaspoon sea salt
1 tablespoon vanilla
1 tablespoon orange zest
In a large bowl, whisk the eggs and milk, then add the vanilla and orange zest. Set aside.
Combine the dry ingredients, taking care to mix uniformly. Gently fold the dry ingredients
into the milk and egg mixture. Stir in the melted butter. Do not overmix.
Heat a large skillet or griddle, coat with cooking spray. Drop batter by 1/4 cupful and
cook until edges are dry and bubbles form. Flip and cook until browned on the other side.

Quinoa Frittata With Mozzarella, Tomato and Roasted Red
A frittata is the perfect solution when you want to serve more than one or two people, but
only want to cook one item. The technique and flavors are similar to an omelet, but on a
larger scale.
6 eggs
1 cup cooked quinoa
2 tablespoons olive oil
1 1/2 cups baby spinach
1 clove garlic, minced
1 tomato, seeded and chopped
1 jar roasted red peppers, chopped
1/4 cup mozzarella cheese, shredded
Preheat oven to 350 degrees.
In a large bowl, whisk the eggs until frothy.
In a large nonstick ovenproof skillet, heat the olive oil until hot but not smoking. Add the
garlic and cook until golden, about a minute. Add the tomato and cook for one minute.
Rinse the spinach under cool running water and add to the garlic, stirring constantly.
Cover and cook for five minutes, or until spinach has wilted. Add the roasted red pepper.
Stir the quinoa into the spinach mixture, then add the eggs and top with the shredded
mozzarella cheese.
Bake for 10 to 15 minutes, or until eggs are set