7 Days of Quinoa: Day 3

Last night, I had the sudden dream-idea to bake yesterday’s breakfast and turn it into some sort of delicious quinoa apple crisp, and I woke up IN THE MIDDLE OF THE NIGHT wondering if that would work.  Seriously, who does that?

I’m not the best cook in the world (though I’m pretty damn good at Kraft Dinner), so I decided that was probably a stupid idea and went back to sleep.  Then I was scrolling through my RSS reader this morning and I saw Angela‘s post about baked oatmeal.  Her ingredients aren’t that different, right?  This could totally work!

So I whipped out my leftovers from yesterday, and added:

- 1 more apple
- 1-2 cups of milk

And baked it in a casserole dish at 350°F for 42 minutes.  It… was basically exactly the same as yesterday, except slightly more delicious and apple-y.  I ate it with some vanilla greek yogurt.  I’m guessing the quinoa didn’t get crispy because it was already cooked?  Or maybe because it’s, uh, not oats.

Anyway, that wasn’t going to be my Day 3 post until I was leaving my house this evening and fell down my building’s concrete stairs.  Now I fully plan on doing absolutely nothing for the rest of the day as the entire left side of my body slowly turns into a giant bruise.

Can’t catch a break.

7 Days of Quinoa: Day 2

Day 2. I decided to make breakfast and chose the very first recipe in Quinoa 365: The Everyday Superfood.  I adapted it a bit.  Their recipe calls for diced dried apple slices but I didn’t bother with the drying.

Apple Strudel Breakfast Cereal
1/4 cup sliced or slivered almonds
1 cup quinoa
2 1/2 cups water
1 apple, sliced
1/4 cup raisins
1 tsp cinnamon
1 tsp pure vanilla extract
1 Tbsp brown sugar

1. Place almonds in a medium saucepan over medium-high heat.  Stir frequently until the almonds are toasted (about 3-4 minutes).  Set aside in a bowl.
2. Combine quinoa, water, apple, raisins, and cinnamon in the same saucepan.  Bring to a boil, then reduce heat, cover, and simmer for 17 minutes.
3. Stir in the vanilla and brown sugar.
4. Divide into bowls and sprinkle with toasted almonds.

It makes a LOT of leftovers.  Next time I would use less quinoa, and I wonder if it would work with milk instead of water?  I would also eat it with vanilla yogurt as suggested in the book.  I bet it would be really good with almond butter or something too.

This was delicious, but I only ate about 1/3 of my bowl and I felt really awful afterwards – sleepy and lethargic.   I’ve felt pretty bad all day and my thyroid feels really sore.

I keep having to remind myself that it is going to take longer than THREE DAYS to see an improvement.

7 Days of Quinoa: Day 1

Tanie at Unicorn Parade recently posted “Recipes for Twelve Lemons“, where she made a bunch of different recipes to use up a dozen lemons.  I decided to borrow her idea and turn it into 7 Days of Quinoa.

Quinoa is one of those foods I have no idea how to prepare other than “put it in a rice cooker and then serve with vegetables”.  A few months ago, my boyfriend made some quinoa.  Not realizing it would expand so much, he accidentally made enough for an entire army.  Given how lazy and uncreative I am with cooking, we ended up just eating the plain quinoa over and over and over and over so that now all I have to say is “quinoa” and he gets a horrified look on his face.  “NO. NO MORE QUINOA.”

So. Variety.  That’s my goal.

I bought Quinoa 365: The Everyday Superfood this past weekend and flipped through it last night.  I then spent all night dreaming about quinoa.  Not kidding.

For dinner I decided to make “The Perfect Baked Potato” (Page 122) out of Quinoa 365.

Okay, maybe not the healthiest thing to eat for dinner, but potatoes are my comfort food and I wanted something comforting as I mourn over the loss of bread and pasta.

This included red quinoa, milk, butter, broccoli, cheddar cheese, and green onion all mixed up together.  YUM.