Ever tried quinoa for breakfast? Adding quinoa to your oatmeal in the morning adds an extra protein and fiber punch. This Quinoa Oatmeal with Berries recipe will keep you full all morning.
I’m sure everyone is back into their normal routines again. We’ve made it over the hump getting back into the groove after the fun summer months. I’ve never hit the snooze button so much in my life.
Celebrate Whole Grains Month:
The first couple weeks getting back into a solid routine are pretty tough, but the key was starting the day with a solid breakfast. September is back to school month, but did you know it is also Whole Grains Month! Are you a quinoa connoisseur or a fan of farro? Think you are savvy with whole grains? Test your skills on the Guess the Grains Quiz.
With a slightly nutty flavor, quinoa is a complete protein, which means that it contains all the essential amino acids our bodies can’t make on their own.
Using the same quinoa oatmeal base, this recipe can be easily customized with any flavors you like. Aim for a mix of carbohydrates, fiber, and protein for a balanced breakfast. This will help maintain stable blood sugars to avoid the mid-morning crash.
If you are used to the flavored sweetened packets and looking to transition to oatmeal with less added sugar, try using fruit and cinnamon to sweeten it up. My favorite trick is to heat frozen berries. They become all gooey and syrupy without adding added sugar.
Sometimes dinner time turns into an episode of Chopped right in your own kitchen. This Kale, Quinoa, and Cranberry Stuffed Acorn Squash can easily be customized with ingredients you have in your refrigerator and pantry for a simple, wholesome meal.
The holiday season can be stressful at times. Considering I haven’t even started any of my holiday shopping, let alone even figuring out what I am getting anyone, that is adding a little stress to my plate these days. Things have been very busy here at RDelicious Kitchen, so I like to escape to my happy place and stress reliever – the kitchen.
There is something so soothing about chopping, stirring, and the aroma in the kitchen. With my days being jam packed it has been leaving little time for simple things, like grocery shopping. This recipe was inspired as I was in my imaginary world of being on an episode of Chopped. When you haven’t gone grocery shopping in a little while, you have to get creative!
Time-saving tip: Whenever I make a batch of quinoa, I always make extra and freeze the rest. This whole grain freezes well and easily heats up so you don’t have to start from scratch every time you are making quinoa.
My kale was on its last legs in my fridge, so in the saute pan it goes! Kale is one of those leafy greens that even after washing and trimming can last long in the refrigerator. When it begins to wilt, that’s when I throw that kale in my smoothies or saute pan – no waste!
When building a recipe, look to add different textures to the dish. I added almonds (my balsamic roasted almonds, to be exact) which adds that crunch factor, but also adds heart-healthy fats, fiber, and protein!
Slice acorn squash in half, lengthwise. Scoop out the seeds. Place squash on a baking sheet coated with cooking spray, flesh side down. Roast squash until for tender, about 30-50 minutes. (Exact roasting time will depend on the size and variety of your squash.
In a large skillet over medium-high heat, add the olive oil to the pan. Add kale and cook until slightly wilted. Add the balsamic vinegar and let cook for an additional 2 minutes.
Stir in the quinoa, dried cranberries, and almonds, and cook until warmed through.
Full acorn squash with kale, quinoa, and kale mixture and serve.
*for an extra kick of balsamic, add balsamic roasted almonds
Six ingredient stuffed tomatoes with whole grains can be eaten as part of a main dish or as a vegetable side.
Most of my recipes are inspired of the game “What’s in my fridge?”. This usually happens at the end of the week, when there are leftovers or a few items here and there from other meals of the week. I feel like I’m en episode of Chopped and Ted Allen is giving me a mystery basket to cook with. I used leftover quinoa, or you can use essentially any whole grain you like in this recipe. If you don’t have any leftover quinoa, you can always use this quick alternative.
This recipe can be easily adapted with the flavors you like. I added spinach, mushrooms, and garlic because that was what was in my fridge!
Have leftovers? The next morning, I reheated a quinoa stuffed tomato with a fried egg on top. A fried egg on top can make everything better.. am I right?
Now you can never say when you open your fridge, “I have nothing to eat!”. Just play “what’s in my fridge” and you’ll be surprised what you can come up with!
The USDA’s Dietary Guidelines for Americans recommend that half of all grains consumed be whole grains, and while most Americans still fail to meet this goal, we are moving in the right direction. In fact, 70 percent of respondents to a 2015 survey said they were trying to consume more whole grains.”
It’s fantastic to hear that 70% of those surveyed were trying to consume more whole grains. I loved this article from Food & Nutrition Magazine, because it showcases a variety of whole grains. What I see too often, is that consumers rely on whole-wheat bread as their main source of whole grains. I love that consumers are opting for whole wheat bread, but there are so many other whole grains to try to incorporate into a healthy diet.
With these various whole grains, brings additional nutrition benefit, including a higher fiber and protein content.
Some whole grains to take a little longer to cook. Why? Because in whole grains the bran, germ, and endosperm are in tact and it may take a little longer for the liquid to absorb during the cooking process for a tender kernel.
When time is not on your side, whole grains are getting a lot easier, which leads into my Supermarket RD’s Pick: Suzie’s Quinoa. Heat it in the microwave for 60 seconds if eating hot, or simply tear open the bag and eat it cold – Suzie’s Quinoa is fully cooked and ready to eat.
If you are starting to venture out and try new whole grains, start with quinoa. I’m sure you’ve heard of it by now! Pronounced “keen-wah”, this whole grain with a slight nutty flavor, contains all nine essential amino acids and provides 8 grams of protein and 7 grams of fiber per serving. Suzie’s Quinoa with olive oil contains three simple ingredients: precooked quinoa, olive oil, & salt.
The pre-cooked packages make it so easy! Add as a side dish for dinner, top salad with quinoa for lunch, or even use for a filling for stuffed peppers! Disclosure: Good Groceries Company did not sponsor this post. All thoughts and opinions are my own to share healthy items found in your grocery store to RDelicious Kitchen readers.
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