Dr. John La Puma, both a physician and chef, believes the kitchen to be an in-home health spa, using the food we cook and eat to heal and/or prevent disease. He says, “Your kitchen is at the heart of your health.” Thanks to 101Cookbooks.com, I discovered Dr. Puma’s book, Chef MD’s Big Book of Culinary Medicine, and the recipe for Warm and Nutty Cinnamon Quinoa.
The Warm and Nutty Cinnamon Quinoa breakfast was easy to make, delicious and a wonderful way to energize for the day. The recipe follows below. But first…
If you have never heard of quinoa, not exactly sure how to eat it or maybe still wondering how to pronounce it, here are a few simple facts. Quinoa, pronounced keen-wah, is a cereal-like, gluten-free grain. It has a 12-18% (very high) protein content, contains a balanced set of amino acids, making it a complete protein and is a good source of fiber, magnesium and iron. Once cooked, you will see the cooked germ, which looks like a tiny curl, separate from the germ. Quinoa is an excellent alternative to rice, couscous or even oatmeal.
Warm and Nutty Cinnamon Quinoa
(adapted from Dr. Puma’s, Chef MD’s Big Book of Culinary Medicine)
- 1 Cup Almond Milk (or any other plant milk)
- 1 Cup Water
- 1 Cup Organic Quinoa (I usually rinse to wash off saponins and any bitter taste, although Dr. Puma suggests not rinsing since the saponins supply cholesterol-lowering properties, as does the quinoa itself)
- 2 Cups Fresh Blackberries
- ½ Teaspoon Ground Cinnamon
- 1/3 Cup Chopped Pecans, toasted
- 4 Teaspoons Organic Agave Nectar
Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low. Cover and simmer for 15 minutes or until most of the liquid is absorbed. Turn off the heat, and let stand covered 5 minutes. Stir in cinnamon, and fold berries in gently. Transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave over each serving.