Today's Flat Belly Food: Quinoa!

Never heard of it? Pronounced KEEN-wah, this whole grain contains 5 grams of fiber and 11 grams of protein per half cup. Cook it as you would any other grain (although some brands require rinsing). Quinoa's nutty flavor and crunchy-yet-chewy texture are like a cross between whole wheat couscous and short-grain brown rice. I love this stuff and so do my kids! Along with bulgur wheat, it’s a nice alternative to brown rice, and the texture isn’t as chewy.

You can even have quinoa for breakfast in place of oatmeal.  Here is a great Nutty Cinnamon Quinoa breakfast recipe that you can make ahead and reheat on a busy morning.

Warm and Nutty Cinnamon Quinoa

4 servings

Ingredients

1 cup coconut or almond milk
1 cup water
1 cup organic quinoa (rinse quinoa before cooking)
2 cups fresh blueberries
1/2 teaspoon ground cinnamon
1/3 cup chopped peanuts or walnuts, optional

Directions

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blueberries and cinnamon (you can also add a little Truvia to sweeten); transfer to four bowls and top with pecans or walnuts.
 
Make this recipe the night before and simply reheat for a quick breakfast or mid-morning snack.

For one serving:

¼ cup almond or coconut milk
¼ cup water
¼ cup quinoa
½ cup fresh blueberries
1/8 tsp cinnamon
2 tablespoons chopped walnuts, almonds or peanuts, optional

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blueberries and cinnamon (you can also add a little Truvia to sweeten); transfer to a bowl and top with pecans or walnuts.