Sometimes it can be challenging to find a breakfast everyone agrees on, especially when some family members may have gluten-free or dairy-free requirements. Typically, I tend to use quinoa in savory dishes but given that it’s gluten-free and high in protein, it’s a great option for breakfast too. It will help stabilize your blood sugar and energize you for the day ahead.
Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fiber. It is one of only a few plant foods that are considered a complete protein and comprised of all essential amino acids. Quinoa also has a high protein to carbohydrate ratio when compared to other grain products making it an ideal choice for starting your day!
Slow Cooker Quinoa Breakfast
- 1 cup quinoa (rinse well to remove residue that can often give quinoa a “soapy” taste)
- 3 cups almond or coconut milk (or milk of your choice)
- 2 Tbsp maple syrup
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla
- 1/4 tsp salt
Directions: Combine ingredients in a crock-pot and cook on high for 2 hours (or low for 4 hours). Top with your favorite fruit and/or nuts. Sprinkle some ground flaxseed on top for a boost of omega 3 fatty acids and drizzle with a little honey, if desired.