Monday, March 12, 2012
It is Secret Recipe Club time again. I have been in a health funk lately. When I was assigned the blog get healthy with Heather it was the perfect kick I needed to get my mind reset on the concept that health is a lifestyle. I am fairly committed to a healthy lifestyle but, it is always inspiring for me to read exercise tips and recipes from another health conscience individual. Heather's blog is filled with recipes, fitness and pregnancy information. Reading her blog made me feel as if I met my perfect breakfast companion. I think Heather enjoys oatmeal as much as I do. We both have oatmeal recipes that include ingredients such as carrots, zucchini, bananas, eggs and chia seeds. I eat overnight oats almost every morning. I never get sick of oatmeal. Breakfast quinoa has been on my radar for awhile but, I never wanted to make it because that would mean no morning oatmeal. Heather's recipe gave me the perfect opportunity to put the oats on the back burner and give quinoa in the morning a try. One word ... bananas! I loved it. I have had it both hot and cold. I have had it several days in a row. The slight crunch is a nice change from the soft oats. It is so easy to prep and it is packed with protein. Take Heather's advice and start your morning off with this nutritious and delicious bowl of quinoa with endless possibilities of variations. My favorite bowl was topped with caramelized bananas, carrots and walnuts. Just bananas!
breakfast quinoa with caramelized bananas and carrots
source: get healthy with Heather
1 cup quinoa, rinsed
2 cups water
1 cinnamon stick, broken in half
2 cups unsweetened almond milk
2 tablespoons chia seeds.
1 tablespoon of butter
1 banana, sliced
1 carrot, julienned
1 tablespoon walnuts, chopped
1 tablespoon agave
1 teaspoon cinnamon
The night before bring the quinoa, water and cinnamon stick to a boil in a small pot on the stove top. Cover and simmer for 15 minutes, or until the liquid is absorbed. Remove the cinnamon stick.
Separate into 4 bowl, cool to room temperature, cover and place in the fridge for the night.
Remove a bowl from the refrigerator and add a 1/2 cup if almond milk and 1/2 a tablespoon of chia seeds per bowl. Give a good stir and let for 5-10 minutes.
While quinoa is sitting. Warm up a small skillet over medium heat. Melt butter. Toss the banana, carrot, walnuts with agave and cinnamon in a small bowl. Add the mixture to the skillet with the melted butter. Allow the mixture to caramelize by cooking for approximately 5 minutes stirring frequently.
Warm bowl of quinoa in the microwave for 60-90 seconds.
Top with a quarter of the caramelized topping.
*The quinoa is also great served cold with fresh berries.