Make Ahead Quinoa Breakfast Ingredients:
1 cup uncooked quinoa, rinsed well 1 Tbsp amaranth (don’t rinse) 1 ½ tsps ground cinnamon ¼ tsp ground nutmeg ¼ tsp ground ginger ¼ tsp ground cardamom 1 Tbsp wheat germ (or toasted wheat germ)
1 Tbsp of hemp or chia seeds 1 tsp sea salt
2 apples, peeled and diced small ¼ cup raisins 3 whole eggs 2 ½ cups almond, cashew or soymilk, plain 1 tsp vanilla extract
¼ cup maple syrup 1/3 cup chopped almonds or almond slices
Procedure: Preheat oven to 350 degrees.
Grease a 7x11 baking dish (I use ghee or safflower oil).
Mix quinoa and amaranth with spices, wheat germ, salt and seeds, pour into dish.
Sprinkle the apples and raisins on top of quinoa.
In a small bowl, beat eggs, whisk in milk, vanilla and maple.
Pour egg and milk mixture over the quinoa mixture, lightly stir to partially submerge the fruit.
Sprinkle almonds on top, go by eye, may want to use more.
Bake 1 hour or until casserole is set, with small amount of liquid left. Serve with Greek yogurt on top.
Chef’s notes:
I found that the second time I made this, I wanted the casserole to be creamier so I added 2 Tbsps more milk to the above recipe. To warm up serv- ings, heat in a moderately hot oven; I suggest 325 degrees for 15-20 minutes, covered. I like to leave out at room temperature for 1 hour. If you’re making for children,
you may want to peel the apples. For myself, I leave the skin on for the fiber. Berries are delicious as a topping with Greek yogurt. Amaranth is a powerful whole grain with lots of vitamins and minerals.
Recipe adapted by Chef Kathryn Bari- Petritis, owner of The Health Conscious Chef company. Connect with her at
Kathryn@TheHealthChef.com or on Instagram at KathrynP51. See ad on this page.
Voices of Experience: Tips from Registered Dietitian Moms
“It’s not going to be a Norman Rock- well-like experience. It’s going to be messy, and everything associated with it might take 10 times longer than an- ticipated. It’s not about the outcome, it’s about the journey. “Allow your children to participate in the cooking process by giving them age-appropriate duties in the kitchen. We’re talking about rinsing produce in the colander, ‘looking’ at cookbooks, stirring, scooping, squeezing and setting the table. As they grow older, give them more to do.” ~Robin Plotkin, Dallas
“Every other Wednesday, each child had to cook dinner. I gave them a piece of paper with fill-in-the-blanks. Every Sun- day, they had to turn in their menu so I could go grocery shopping. Now, both my kids cook really healthy meals.” ~Chere Bork, near Minneapolis-St. Paul
“Have kids look through kid-friendly cookbooks and scroll through their favorite recipe app. My girls regularly pick out recipes they would like to try for our next meal.” ~Suzanne Farrell, Denver
Primary Source: Adapted from
JenHaugen.com.
natural awakenings
July 2016
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