Quinoa (“KEEN-WA”) is the superfood of the ancient grains, and for good reason. It is high in both protein and fibre. Quinoa is a great food for the Celiac community and other people who follow a gluten free diet. It is a good source of the B vitamins niacin and thiamine and the minerals magnesium and zinc.

Quinoa has been one of the primary foods of the Inca Indians for more than 5,000 years. The Incas referred to Quinoa as “Mother Grain”. Most quinoa is grown in the Andes in South America. The fact that quinoa will grow in extremely poor soil together with its great nutritional value makes it a true super grain to feed the world. Quinoa is grown in parts of Canada!

Quinoa cooks quickly and easily, and delivers a warm, nutty crunch. It can be ground into flour, added to salads or enjoyed on its own as a hot breakfast. My favourite recipe uses El Peto’s (Specialty Food Manufacturer and Distributor in Cambridge, Ontario) Quinoa Flakes.

Hot Breakfast Cereal Recipe:

Stove Top

  • Boil 1 Cup of water
  • Add ½ Cup of El Peto Quinoa flakes, reduce heat, simmer for 3 to 4 minutes
  • Add the following
    • 1/2 Cup of thinly sliced apples
    • 1/3 Cup of Cranraisins
    • 1/2 Cup of shredded coconut
    • ½ tsp of both nutmeg and cinnamon
  • Simmer for 10 minutes

Serve with milk and fresh/frozen berries