A Vegan, Gluten-Free Breakfast with Quinoa

Posted on March 1st, 2013 by in Kripalu Kitchen, Nutrition

Beginnings are so important—and what better way to start the day than with a breakfast that fuels your vitality? This week, I offer you a vegan, gluten-free breakfast option: My favorite warm breakfast cereal, Millet and Quinoa with Dates and Almonds. Combine it with a warm herbal, white, or green tea, and breathe and relax into the new day.

Here’s what Kripalu nutritionist John Bagnulo has to say about this bone-building breakfast: Each a rich source of calcium and magnesium, quinoa and almonds form a great recipe for bone health. This is especially rare for recipes with grains, as most grains are low in minerals, but quinoa is definitely the exception. Used and relied upon for thousands of years by the Incas, quinoa is also a source of high-quality protein that is much more complete than most grains. This recipe is also gluten-free, so it can be enjoyed by those with gluten sensitivities.

Millet and Quinoa with Dates and Almonds

Serves two.

1/2 cup millet

1/2 cup quinoa

4 cups water

1/2 teaspoon cardamom

Pinch cinnamon

1/4 cup chopped dates

1/4 cup chopped almonds, raw or roasted

 

Rinse millet and quinoa in a saucepan. Add water and bring to a boil. Reduce heat to a low simmer, add cardamom and dates, and simmer until grains are soft, about 10 minutes. Remove from heat and stir in chopped almonds. Enjoy!

 

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About Deb Morgan

Deb, Kripalu’s Former Executive Chef, draws on more than 25 years’ experience in the world of natural foods, including owning and running an organic restaurant and tea shop. Deb is an enthusiastic chef and is author of the Kripalu Seasonal Recipe Book series. Her approach to food and cooking is grounded in a deep belief that love is the main ingredient in a healthful diet.
  • http://www.inbalancemassage.net/ Martha Davis

    Thanks for sharing, Deb. This looks and sounds absolutely wonderful (I think I can taste it already, too). =)