Tropical Quinoa Cereal

Serves 4

Red (or black) quinoa has a firmer texture than its beige counterpart, making it a better choice for this cereal. With tropical flair that provides a healthy balance of carbohydrate, protein and fat, this recipe will get your day started right. You can also try it topped with diced mango. Extra cooked quinoa can be stored in the fridge for up to five days.

1 cup (250 ml) red quinoa
2 cups (500 ml) water
1 tsp (5 ml) cinnamon
1 tsp (5 ml) ground ginger
1 1/2 Tbsp (30 ml) sucanat or other raw sugar
2 cups (500 ml) milk of choice
1/4 cup (60 ml) linseeds (or flaxseeds)
1/2 cup (125 ml) unsweetened coconut flakes
2 cups (500 ml) diced pineapple

1. Bring quinoa, water, cinnamon and ginger to a boil in medium saucepan.
2. Simmer covered, until the water has been absorbed, about 15 minutes.
3. Stir in sugar and let stand 5 minutes.
4. Fluff with a fork, divide among serving bowls and top with milk, linseeds, coconut and pineapple.

Each serving co ntains: 1578 kilojoules; 19 g protein; 15 g total fat (4 g sat. fat, 0 g trans fat); 52 g carbohydrates; 6 g fibre; 44 mg salt

source: "Bowled Over", alive Australia #13, Spring 2012