It was a summer trip to Bellingham that prompted this recipe. My mom and I were wandering around the fantastic Bellingham farmers market looking for a quick snack, and saw an "energy" ball with lemon and cardamom. My creative wheels have been turning ever since.
It was some leftover coconut milk in the refrigerator that finally pushed those wheels into motion, and this breakfast cereal is the result.
Coconut + Lemon + Cardamom = Heaven in a breakfast bowl.
I'm currently sitting in sunny Naples, Florida right now and dreading my return to FREEZING cold Washington. My plan is to make this quinoa again when I get home, and treat myself to a little "tropical" reminder in a bowl.
A warm winter cereal that brings you to your favorite tropical getaway. I can always dream, right? And while I'm dreaming, do you think it's possible to pack warm sunny weather into my carry-on? Would anyone in the Pacific Northwest want me to try?
I think I'll have to ask God for a sun-filled winter- and focus on the beauty of winter in the PNW (it really is beautiful... which, I guess, is why people stay).
If I layer from head to toe, and pretend the warmth from gloves, waterproof exercise pants and a winter coat (purchased in Florida...ironic, right?)
is actually 70+ degree weather...
I might make it 'till spring.
Gotta keep a positive attitude, right? It...Might....Work!?
How about some nutrition facts - these don't require any imagination and the best part...they actually work, no pretending required. Grab a bowl and spoon, dig in and enjoy.
Quinoa has quickly made its way into most kitchens and for good reason. It's full of antiinflammatory phytochemicals, healthy monounsaturated fat and it is a good source of lysine and isoleucine, making it a complete protein.
Lemons are one of the most important ingredients in a kitchen. A squeeze of lemon brightens and highlights the flavor of foods. These guys are also full of the antioxidant vitamin C. Vitamin C works to neutralize free radicals and strengthen our immune system.
Lemon Cardamom Breakfast Quinoa – serves 3
1 cup dry quinoa
2 cups unsweetened soy milk
4 tablespoon coconut milk
3 drops lemon essential oil
1/2 teaspoon ground cardamom
1/2 teaspoon cinnamon
8 dates, minced
6 tablespoons unsweetened coconut flakes
1. Place quinoa, soy milk, coconut milk, lemon essential oil and cardamom into a medium sized saucepan. Bring to a boil and then reduce heat and simmer for 15 minutes.
2. Divide quinoa between 3 bowls and top with minced dates and coconut flakes. If you want a bit more lemon, add a bit of lemon zest.
407 calories, 13g fat, 59g carbohydrates, 7g fiber, 12g protein