We are eating 30 Days of Quinoa this month. This is no. 19. See the rest of the quinoa dishes >> here <<
On a Saturday mornings, food is usually one of three things:…
Something quick like a banana on the way out the door to do normal-person Saturday things which is mostly do errands you couldn’t do during the week, or nothing at all in the morning because Saturday brunch is a long, lazy affair in the early afternoon, or just nothing at all.
Whichever it is, you can always have a super quick bowl of “super seed” quinoa, which in inspired by the first time we did a “super seed” bowl, with steel cut oats.
By Friday/Saturday, there is always a little bit of quinoa leftover in the rice cooker from the week’s regular meals, so it’s easy to just simmer it in a little bit of coconut or almond milk to warm it. We add a bunch of other seeds to the mix to make it interesting: chia seeds, flaxseeds, pepitas, and sunflower seeds. It’s as quick a banana if you’re running out the door (ok maybe not as quick because you can’t really eat a bowl of quinoa while your driving to do your errands). And if you’re doing a long, lazy brunch later in the day, this will hold you over.
And if you’re doing nothing at all? Shame on you.
There is nothing special about this dish that requires a recipe. For every cup of cooked quinoa you have (any kind), bring 1 cup of coconut milk, almond milk, or even just plain water to a boil on the stovetop with a pinch of salt. Add the cooked quiona and turn the heat down to very low. Let simmer for a few minutes to let quinoa soften and heat. Remove from heat and pour into bowls. Add a tablespoon each of chia seeds, flax seeds, pumpkin seeds, and sunflower seeds. Drizzle with a little bit of honey if you’re a sweet-in-the-morning person, or olive oil if you’re not.
