I know I preach about green smoothies on the regular, and I do love starting my day off with a massive mason jar of green goodness, but there’s a new breakfast obsession that I am throwing into the rotation: the quinoa breakfast bowl.
I can’t deny that every now and then I love a good bowl of oatmeal. It’s hearty and warm and holds so many possibilities when it comes to toppings and flavours. That said, even when you buy organic (an absolute must for oatmeal), it isn’t necessarily the best breakfast choice.
As delicious as it is, oatmeal spikes blood sugar easily and can also cause bloating for many people.
So when I discovered the idea of making quinoa a breakfast food, I was pretty excited.
Quinoa is unrefined, gluten free, contains all nine essential amino acids, making it a complete protein and is full of fibre. It doesn’t have the same blood sugar effects as oatmeal, but can achieve the same breakfast results.
You can top it with whatever you want! Try nuts, seeds, cinnamon, yogurt, granola, fresh fruit… whatever your breakfast-loving heart desires. This morning, I chose chia seeds, pumpkin seeds, coconut, coconut yogurt, granola and fresh raspberries.
Will I still have oatmeal from time to time, or has it been banished from my breakfast regime for good? Of course it hasn’t. I am not an abstainer by nature. I will always maintain that sometimes food is just meant to be enjoyed. That said, I am constantly on the hunt for optimal food choices to have on a daily basis.
So, if you’re an oatmeal lover like me but have your blood sugar levels top of mind, give this swap a try and let me know what you think!