Yes, I know, for those of you who know that quinoa (pronounced Kee-no-a) grows in the Andes mountains, this is the least “local” breakfast you could think of. But some of you who suffer from Crohns, Colitis, Celiac Disease, or other digestive disorders will understand that the stomach sometimes just needs a break. Something smooth and calm that will help heal AND give nutrition. This grain is a complete protein grain and has all the essential amino acids.
It is as easy as boiling water, adding the flakes and salt and stirring for 90 seconds. I seasoned it with agave nectar from Mexico and nectarines from Washington State. I guess that is better than bananas from Ecuador, right? The directions for preparation are on the box, so all you need is:
- Quinoa Flakes (see picture)
- Agave Nectar
- Fresh local fruit
You might not already have the quinoa in your house, so if that is the case, check out this website for Ancient Quinoa Harvest, and enjoy a new grain that is good for you. It does run a bit spendy, but after reading about the way it is harvested I don’t feel so bad paying a high price. ¡Provecho!