Vanilla-Scented Quinoa

4 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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Preparation : 5 min Cooking : 15 min Standing : 5 min
210 calories/serving

Ingredients

1/4 cup quinoa 45 g
1/2 cup water 125 mL
1 vanilla beans 2 g
1 pinch salt [optional] 0.2 g
1 tbsp maple syrup 15 mL
1/4 cup milk, skimmed, 0% 65 mL

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

210

Fat

2 g

3 %

Saturated 0.3 g
+ Trans 0 g

1 %

Cholesterol

0 mg

Sodium

40 mg

2 %

Carbohydrate

41 g

14 %

Fibre

2 g

10 %

Sugars

16 g

Net Carbs

39 g

Protein

7 g

Vitamin A

4 %

Vitamin C

0 %

Calcium

12 %

Iron

25 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Magnesium, Manganese, Vitamin B2
Good source of  :
Copper, Iron, Phosphorus, Potassium, Vitamin B12, Zinc
Source of  :
Calcium, Fibre, Folacin, Niacin, Pantothenic Acid, Vitamin B1, Vitamin B6, Vitamin D
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
Milk and Alternatives ½
Other Foods 1
More info
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Reviews

4 Reviews (4 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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