The best part of detox week was the cooking. I got to try a lot of new recipes, le bf and I ate a small farmers market stand for lunch and dinner.
This breakfast quinoa is one of my new favorites. When cooked, the “grain” (really a protein-rich plant seed) has a texture like steel-cut oats and a nutty flavor.
Nut + Honey Quinoa
(adapted from 101 Cookbooks)
1/2 c. unsweetened almond milk (regular is OK too)
1/2 c. water
1/2 c. quinoa
sliced almonds, toasted
Rinse the quinoa 2 or 3 times to remove the natural, but bitter-tasting coating on the seed. (Not easy, but worth it.) For even nuttier quinoa, toast it in a skillet just until golden.
Bring the milk, water, and quinoa to a boil. Reduce heat, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the white seed germs have popped out. Remove from heat and let it sit for 5 more minutes.
Divide the quinoa between 2 bowls. Top with nuts and honey to taste.