Held to be sacred by the Incas, researchers have recently taken a close look at certain antioxidant phytonutrients in quinoa and two flavonoids, quercetin and kaempferol, are now known to be abundant in concentrated amounts. In fact, the concentration of these two flavonoids in quinoa can sometimes be greater than their concentration in high-flavonoid berries like cranberry or lingonberry.
Recent studies are also providing us with a greatly expanded list of anti-inflammatory phytonutrients in quinoa. In an environment where inflammation runs rampant and has been linked to many disease processes, it is imperative that we eat anti-inflammatory foods as much as possible.
Next time you have leftover quinoa from dinner or lunch, try this creamy quinoa porridge recipe for breakfast. Leftovers have never tasted so good!
- 2 large eggs
- 1½ cups cooked quinoa
- 1 can coconut milk
- 1½ cups Blue Diamond Almond Breeze
- 1 teaspoon vanilla
- ½ honey granules or coconut crystals
- ½ raisins or chopped dried fruit
- ½ teaspoon Finely Ground Pink Himalayan Salt
- ½ tablespoon pumpkin pie spice
- Heat oven to 325 degrees Fahrenheit.
- In un-greased 1½ quart casserole, beat eggs and stir in ingredients in the order listed above.
- Bake uncovered for 50-60 minutes, stirring every 15 minutes, until most of the liquid is absorbed. Top of porridge may be wet and not set (be careful not to over bake as the porridge may curdle).
- Stir well. Let stand at least 15 minutes. The more time the porridge has to settle and cool, the more liquid will be absorbed. To reach ultimate, creamy goodness, place in fridge overnight. Serve warm or cold.
How about you? What do YOU do with your leftover quinoa?