Vanilla-Scented Quinoa

2 Reviews
100% would make this recipe again

A nice bowl of quinoa for breakfast is an excellent way to fill up with energy in the morning.

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Ingredients

??? quinoa ???
??? water ???
??? vanilla beans ???
??? salt [optional] ???
??? maple syrup ???
??? almond beverage, unsweetened, fortified ???

Method

  1. Place the quinoa in a fine strainer and hold it under cold running water until the water runs clear, then drain well.
  2. Slit the vanilla bean lengthwise down the centre, scrape out some of the seeds, then add them along with the scraped bean to the saucepan. Add the quinoa and water,with salt to taste. Bring to a boil, then reduce to a simmer. Cover and cook until the grains are translucent and the germ has spiralled out from each grain, about 15 min.
  3. Remove pan from heat and let stand, covered, 5 min. Fluff with a fork then portion out to bowls.
  4. Add the maple syrup, and milk, then serve.

Observations

* The used vanilla bean may be rinsed, dried and stored for reuse.

Nutrition Facts Table

per 1 serving (220 g)

Amount

% Daily Value

Calories

190

Fat

3 g

4 %

Saturated 0.3 g
+ Trans 0 g

1 %

Cholesterol

0 mg

Sodium

40 mg

1 %

Carbohydrate

38 g

13 %

Fibre

3 g

11 %

Sugars

12 g

Net Carbs

35 g

Protein

5 g

Vitamin A

3 %

Vitamin C

0 %

Calcium

12 %

Iron

25 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Iron, Magnesium, Manganese, Vitamin B2, Vitamin D
Good source of  :
Potassium, Zinc
Source of  :
Calcium, Copper, Fibre, Folacin, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B12
Low  :
Fat, Saturated Fat, Sodium
Free  :
Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Other Foods 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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