BREAKFAST QUINOA {suzanne somers}

By grinder

Quinoa is a very versatile grain. It’s related to the leafy green family, with a low glycemic index {about the same as wild rice}, so it gives you the satisfaction of a carbohydrate without the same consequences. And it has the nutrients of a complete protein! I use it as a side dish at dinner, or as a main dish as a pilaf, but here’s a truly novel idea — breakfast! Instead of oatmeal I have quinoa with goat milk and a little agave for sweetness. Gluten free, dairy free, sugar free, and delicious.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1/4 teaspoon sea salt
• Nonfat milk
• Agave nectar

Preparation

Step 1

In a small saucepan, combine quinoa, water and salt. Bring to a boil, then cover and decrease the heat to low and cook for 15 minutes. The water should be completely evaporated.

Fluff with a fork and place into serving bowls. Add a splash of milk and a squeeze of agave.