Fall is officially here and as a chef that means a new variety of seasonal foods is on the menu. Squashes, root vegetables, soups and stews, hearty grains and spices are exactly what the crisp air is bringing to my table. I love starting my day with something warm and filling, but I have to admit I quickly bore of the same old oatmeal after just a few days. My new go-to breakfast is quinoa and it is such a great base for a variety of flavor combinations. It is naturally gluten free, a complete plant-based protein which provides all 9 of the essential amino acids that our body requires, as well as being a good source of fiber, vitamins and minerals. I typically cook a few cups worth (using just water and salt) at the beginning of the week so that I have it ready on hand. In addition to making a great breakfast, you can also mix it in with salads, add it to burritos and wraps, spoon it into soups and chili, use it as a binder in meatballs or meatloaf, crisp it up in a pan and add it as a crunchy topping to any savory side dish, or even use it as an alternative to fried rice. It is a fantastically versatile and nutritious addition to any meal.
Here is my favorite breakfast quinoa recipe. Think deconstructed banana bread, breakfast bowl style :)
1c cooked quinoa
¾ c milk of choice (I used a scant ¾c of organic whole milk)
½ ripe banana slices
Extras like chopped walnuts, oat floured date pieces, sprinkle of chia seeds
These are some other great add-in options:
Scoop of nut butter
Pumpkin pie spice
Do you have any combos that you love? Please share!