Puffed quinoa is my new breakfast buddy! It’s technically a seed, which satisfies my paleo wannabe side and makes a great gluten free cereal base. Here is a brand new recipe for homemade puffed quinoa. Puffed quinoa is high in fiber, protein and iron. I’m so happy I found something healthy for breakfast that’s tasty, gluten free and filled with nutrients.
Puffed Quinoa Fall Breakfast
1.5 cups puffed quinoa
1 cup frozen diced mango (I know, right, looks like pumpkin!)
1 oz (28 g) raw, unsalted pumpkin seeds (pepitas)
1 oz (28 g) raw, unsalted walnuts
1 oz (28 g) goji berries
Salt to taste
Milk (I use unfortified rice milk)
Dice and thaw the frozen mango, remove excess water/juice. Pour the quinoa puffs into the bowl, add the rest of the ingredients and mix. Add milk to taste and get eating – quinoa puffs get depuffed pretty quickly after adding milk! Cut the amount of seeds, nuts & berries in half if you want less calories.
Freezing Mangos TIP: You can freeze mango in large pieces (about 4 per mango) and cut them while they’re still frozen. For some reason (sugar content?) the mangos don’t seem to freeze all the way and remain soft enough to be cut my a steak knife direct out of the freezer. Very convenient!
Salt TIP: I like Guerande salts the best and the less expensive grey kind will do just fine for day-to-day use. I like the shaker with the coarse grey salt in it. It comes out in little crystals and is just delicious! So the tip is don’t settle for regular salt. I tried lots of kinds of salts (pink himalayan salt, red sea salt, dead sea salt, organic salt, regular salt) and finally fell in love with the Guerande. The earthy taste and simple joy in triggering memories of our trip to Brittany (Bretagne) is completely worth the little bit extra it costs.