Quinoa Breakfast

Pronounced Keen-wa, this small grain from South America packs a big punch with the highest amount of protein found in all grains. It is a good option for people who have Celiac disease and cannot tolerate gluten found in other grains. 

  • 1 cup, Quinoa (Red or White)
  • 2 cups Water
  • Pinch of Sea Salt
  • Butter or Ghee
  • Dried Fruit (I dehydrate bananas, apples and pineapples to use at breakfast)

Combine quinoa salt and water in a medium size pot with lid and bring to a boil. Reduce heat  to get a nice high simmer. Cover pot and cook for 20 minutes. The red quinoa needs a slightly longer cook time.

When cooked place in individual bowls and mix in butter and dried fruit to your taste. This will make 2 good-sized servings.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
This entry was posted in breakfast, emergency cooking, gluten-free and tagged . Bookmark the permalink.

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