Quinoa is a delicious high protein pseudograin and a great alternative when craving a sweet but healthy breakfast. This creamy option takes under 20 minutes.
Add 1c quinoa, 1c unsweetened almond milk, 1/2c coconut milk, 1/4c golden raisins, five whole cardamom pods (or a pinch of cinnamon). Bring to a boil, stir, then reduce to a simmer for ~15 minutes, stirring occasionally. To serve, top with flax seed, pecans, and honey. Serves 2-4.
Need some additional help with grains? check out this video.
Fikret came over for lunch today – I had a lot of work to do, so I decided to make something “quick” but healthy as wedding season is approaching. Inspired by the carrots and chives growing in our patio garden, this ad hoc simple soba recipe took me 20 minutes and resulted in two very happy bellies.
I’ve made variations of this with wilted spinach, bok choy, etc. Just make sure to thinly slice whatever you want to add.
2 inches of ginger, grated
1 medium onion, minced
3 medium carrots, sliced finely (e.g., mandoline)
1 daikon radish, sliced finely (e.g., mandoline)
5 chives, chopped (or snipped with scissors)
1 tbsp sesame oil
1 bundle of soba noodles (about thickness of ring made with thumb and forefinger touching fingertips)
Sweat onions and ginger together in sesame oil for around five minutes. Add 4 cups of water, salt and cover at a simmer for another five minutes. Next, toss in most of the daikon (reserve some for garnish) and the carrots, turn off heat, and let sit covered. In a separate pot, bring water to a boil and toss in soba for five minutes. Remove immediately and rinse in cold water. To serve, ladle in soup, then add noodles, and garnish with remaining sliced daikon and sprinkle with chives.