I call this a power breakfast cereal because it is very digestible and rich in nutrients, unlike most other breakfast cereals, which have hard to digest gluten-containing grains. All of these ingredients are rich in protein and amino acids and are gluten free so this should be a safe alternative for people trying to avoid the common allergen, gluten.
Quinoa, (pronounced KEEN-WAH), while relatively new to the United States, has been cultivated in the Andean mountain regions of Peru, Chile and Bolivia for over 5000 years and is one of the few grains that boast a full amino acid ratio profile. Quinoa means “mother grain” in the Inca language. This crop was a staple food of the Inca people and remains an important food crop for their descendants, the Quechua and Aymara peoples who live in rural regions.
Amaranth, a very powerful grain, is also rich in nutrients and amino acids. I have also witnessed seeing amaranth sprout in a compost pile after being cooked. This is a very powerful grain, indeed. Millet, having been consumed in Africa for centuries, is a very alkalizing grain. Adding the sunflower seeds and flax seeds gives this cereal an interesting texture, additional flavor and nutrients. Soaking is essential to make this cereal more digestible.
Cook extra and warm up each time you eat breakfast and you will have breakfast figured out for several days.
Check out this link from my friend Helen Nichols of Well-Being Secrets to get the low down on all of the amazing health benefits of coconut oil. http://www.well-beingsecrets.com/health-benefits-of-coconut-oil/. Learn all of the science backed benefits of coconut in her great article. Coconut oil is one of the most healing things on the planet.
- 1 cup dry quinoa
- 4 cups water (2 cups for soaking and 2 cups for cooking)
- 2 tablespoons whey, yogurt, kefir, buttermilk, lemon juice or apple cider vinegar (for soaking)
- 2 cups coconut milk
- ½ teaspoon salt or more to taste
- 2 tablespoons coconut oil or butter
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cinnamon
- ¼ cup amaranth
- ¼ cup millet
- ⅛ cup sunflower seeds
- ⅛ cup flax seeds
- Maple syrup or preferred sweetener
- Butter, to taste
- Soak quinoa and optional grains/seeds with whey and 2 cups water (or more to cover) in bowl overnight.
- In the morning, rinse mixture thoroughly. Bring remaining 2 cups water and coconut milk to a boil with salt and add quinoa/grain/nut mixture. If you are using additional ingredients beside just quinoa, add 1 more cup of water.
- Slowly simmer while stirring periodically for about 15-20 minutes.
- Add coconut oil or butter, nutmeg, cinnamon and additional salt to taste.
- Top with maple syrup or preferred sweetener and butter.