While preparing last night's delicious rice and tempeh with red peanut curry, I went ahead and cooked a big pot of quinoa. I stuck it in the fridge over night looking forward to a breakfast porridge.
Since quinoa is so nutritious - a whole grain and a complete protein source - I have wanted to incorporate it into my diet for some time. Up until now, though, I have had bad luck with the execution.
This breakfast porridge has changed all that:
1/2 cup cooked quinoa (prepared ahead of time is fine)
1/4 - 1/2 cup soy or almond milk
1 diced granny smith apple
2 tablespoons slivered almonds
1/2 - 1 tablespoon maple syrup
(I could have added chia or flax seed but didn't think of that until later. )
Microwave 1.5 minutes and enjoy.
This recipe is inspired by one in Eat and Run by Scott Jurek. I highly recommend this book if you're looking for running or dietary inspiration. This book and the eating it is inspiring are helping me focus on my upcoming Half this Sunday. I'm in taper mode, which was bringing a bit of stress with it. By focusing on nutrition, those pre-race jitters have subsided and I've started to look forward to Sunday's race.
Now I'm off for an easy 4 miles in the sun!