This Strawberry Breakfast Recipe is a harmonious blend of fluffy quinoa, fresh strawberries and pecans. Quinoa, an ancient grain well known for its complete protein profile, pairs perfectly with the sweet, juicy strawberries, while the pecans add a satisfying crunch and healthy fats. This tri-color quinoa breakfast bowl is a quick yet nutritious breakfast option that will become a cherished recipe in your repertoire.
Calories: 540 kcal Protein: 9.2 g Fat: 38.1 g Saturated Fat: 3.12 g
Carbohydrates: 47.9 g Dietary Fiber: 9.1 g Sugars: 19.2 g Cholesterol: 0 mg Sodium: 14 mg
When cooking tricolor quinoa, the process is similar to cooking rice: it typically involves rinsing the quinoa under cold water to remove its natural coating called saponin (which can make it taste bitter or soapy), then boiling it in water (or broth for added flavor) until it’s tender and the germ has spiraled out from each grain. It’s a versatile ingredient in various dishes, from salads and sides to main courses and desserts.
Here’s a brief description of each type of quinoa included in the tricolor mix:
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