Healthy Breakfast Quinoa Pudding: Gluten-free, no sugar added, and loaded with protein. This cereal is easy to make and an excellent way to start your day.
Healthy Breakfast Quinoa Pudding is a staple at my house. Yes, that means there’s always a container in the fridge ready to be indulged. We make a large batch and store it in the refrigerator for up to a week, but rarely does it last that long. Enjoyed warm on the first day it’s cooked, or consumed cold in the days following; either way, it makes for an excellent breakfast or midday fuel-up snack. We like to add raw, unpasteurized goat milk or homemade yogurt topped with frozen organic blueberries for extra zest—although additional fruit is unnecessary because the recipe contains healthy organic raisins and colorful cranberries.
Quinoa (pronounced KEEN-wah) is often considered an ancient grain, originating in South America. Technically, it is not a grain at all but rather a seed that, nutritionally superior to grains, is prepared and used like a grain. The United Nations World Health Organization observes that Quinoa is closer to the ideal protein balance than any other grain, being at least equal to milk in protein quality. This dynamic grain is high in B vitamins, iron, zinc, potassium, calcium and vitamin E.¹
According to Nourishing Traditions Cookbook, all Quinoa products should be soaked as part of the preparation process in order to neutralize the antinutrients.² Quinoa is coated with saponin, which is a bitter, naturally occurring substance that acts as a pesticide.¹ We go to the extra step of soaking the seeds because my children are sensitive to foods and prone to leaky gut syndrome. If that seems too much work for you and your family, The Splendid Grain suggests washing the Quinoa, placing it in a deep bowl and covering with cold water. Gently rub it between your palms for about 6 seconds or so to dislodge and wash off the saponin, then drain it using a fine-mesh strainer, and repeat. If using domestic Quinoa, wash a third time. Place the strainer under cold running water and rinse the seeds until the water runs almost clear.¹
We usually triple the Healthy Breakfast Quinoa Pudding recipe, so there’s plenty of this superfood for those quick, get-up-and-out-the-door mornings. It’s nice to have the confidence found in knowing that my family will enjoy the added benefit of excellent nutrition to start their day, along with a solid meal to stave off their hunger until it’s time for the next meal.
♥ Shelly
Don’t forget to pin HEALTHY BREAKFAST QUINOA PUDDING to your favorite PINTEREST board for later!
Healthy Breakfast Quinoa Pudding
Ingredients
- 1 cups quinoa soaked or rinsed (see description above)
- 1 Tbsp apple cider vinegar
- 4 cups filtered water
- 1 ripe banana sliced
- 1/2 cup raisins
- 1/2 cup dried cranberries
- 2 Tbsp ground cinnamon
Instructions
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1 cup quinoa + 1 Tbsp apple cider vinegar in bowl covered by filtered water and left to soak overnight. Drain using a fine mesh strainer and rinse with running water.
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Put drained quinoa in pressure cooker, along with the banana, raisins, cranberries, and cinnamon. Bring up to pressure and cook 15 minutes.
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OR place in pot, cover and bring to boil, turn down heat to gentle simmer and cook for 30 minutes. If water is still present, let cereal stand a few minutes
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Refrigerate any left over cereal for quick weekday breakfasts.
Recipe Notes
♥ Shelly
Don’t forget to pin HEALTHY BREAKFAST QUINOA PUDDING to your favorite PINTEREST board for later!
Tools used to make this recipe (click photo to learn more):
Pressure Cooker: I love this one because it is stainless steel (instead of aluminum). I have owned mine for many years and it is still working great!
References:
(1) Wood, Rebecca. The Splendid Grain. New York NY: William Morrow and Company, Inc., 1997. Print.
(2) Fallon, Sally, and Mary G. Enig, PhD. Nourishing Traditions. Rev. 2nd ed. Washington DC: NewTrends Publishing, Inc., 2001. Print.
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