For the month of October, I’ve opted to eat gluten-free. There is no one major factor influencing me to do this; I’m not allergic to gluten at all. I suppose I just wanted to try and see how I would feel without eating breads and pastas, which are staples in my diet. This would force me to be more creative with the foods I make, instead of using flour as an ingredient so often.
While all of my meals have been affected in some way, breakfast has definitely had to change a bit. Where before I was eating rolls with spreads, tofu, or vegetables, I was faced with the challenge of hearty, filling, gluten-free breakfasts without the bread that Germans love so much.
That’s when I came across the recipe for breakfast quinoa, posted on 101 Cookbooks. I’d never had quinoa for breakfast before, but yet here it was in a sweet and hearty warm meal. And since we order food in bulk from an organic co-op every other week, I stocked up on quinoa in anticipation of gluten-free month.
So needless to say, I’ve had it a few times already. I like making the recipe because it’s simple and can vary based on what fruits you want to use. I haven’t even included nuts yet, but might incorporate some in the next week. Additionally, it makes an extra portion or two, so I can store it and reheat it the following morning.
-Combine 1 cup soy milk, 1 cup water, and 1 cup quinoa and bring to boil over high heat.
-Reduce heat to a low simmer, cover, and simmer for 15-20 minutes until the liquid absorbs.
-While the quinoa is cooking, rinse fruit if necessary (I opted for blueberries, my favourite fruit). If you want nuts on top (almonds, pecans, etc.) toast them in a pan.
-Turn off the heat and let it stand, before fluffing it with a fork. Stir in cinnamon and agave nectar to taste, then top with fruit and nuts.