How to make quinoa breakfast cereal – Quinoa for beginners


“If you can’t pronounce it… DON’T eat it!” When I first asked a friend about eating “clean” this is the first words of wisdom that she offered me. Sound advice on the whole but as usual with life, there are always exceptions. Today’s topic is one such time… Quinoa.

Quinoa, pronounced “keen-wah,” is an ancient grain traditionally grown high in the Andes. Now, I know what you are thinking… “I am supposed to be decreasing my grains intake, not increase it!” Quinoa is very different from most grains. The seed of this plant is as healthy alternative for rice, pasta, or potatoes. It is also a great choice for those avoiding gluten. This complete protein is an ideal staple in your raw food kitchen.

Cooking with quinoa is super-easy! Just half a cup of the dry grain, 1 cup of liquid and 15 minutes on the stove and you are done! I mention liquid because you are able to use water, stock or even milk, depending on what you are cooking.

Adding a vegetable stock instead of water adds a nice element to the already nutty tasting grain. Once cooked, quinoa adds an amazing, tasty dimension to any meal; stir-fry, stew, soup, and even salad. Add milk and you have a wonderful alternative to morning oatmeal or even rice pudding!

How to make quinoa breakfast cereal

Try the recipe in the video, or the one just below it:

A friend shared this recipe for a breakfast cereal that also doubles as a rice pudding if served cold;

  • Cook it with milk instead of water or broth and add 2 Tbsp of raw sugarcane
  • Add raisins (if you like them) and 1 tsp vanilla, then once cooked, add vanilla
  • Yogurt to make it creamy

So give this amazing little grain a try… your taste buds and your body will thank you!

A science enthusiast with a keen interest in health nutrition, Antonia has been intensely researching various dieting routines for several years now, weighing their highs and their lows, to bring readers the most interesting info and news in the field. While she is very excited about a high raw diet, she likes to keep a fair and balanced approach towards non-raw methods of food preparation as well. (