Quinoa flakes, made by steam-rolling quinoa, cook more quickly but retain all the vitamins and minerals found in the whole grains. According to Purcell Mountain Farms, one 1/2-cup serving of quinoa flakes contains about 21 percent of the recommended daily value of iron and 22 percent of the daily recommended value of magnesium. Quinoa flakes also contain large amounts of dietary fiber, protein and phosphorus. Start off your day with a nutritious serving of whole grains by eating cooked quinoa flakes for breakfast.
Bring 1 cup water or milk to a boil for each serving of quinoa flakes you require. Pour the liquid into a saucepan, place over medium-high heat and cook for about five minutes, or until gently boiling.
Stir 1/3 cup quinoa flakes into the boiling water or milk for each serving. If you're making two servings, for example, use 2/3 cup flakes. Stir gently for about 30 seconds, until the flakes and liquid are thoroughly combined.
Remove the saucepan from the heat and cover. Allow the mixture to stand for three to four minutes, or until the quinoa flakes have thickened to the desired consistency. The cereal will become thicker as it stands.
Sweeten your cereal with granulated sugar, brown sugar or honey, if desired. Add 1 to 2 tbsp. sweetener for each serving of quinoa flakes, depending on personal tastes. Serve hot for the best results.
- Purcell Mountain Farms: Organic Quinoa Flakes
- “American Dietetic Association Easy Gluten-Free”; American Dietetic Association, Tricia Thompson, Marlisa Brown; 2010
Willow Sidhe is a freelance writer living in the beautiful Hot Springs, AR. She is a certified aromatherapist with a background in herbalism. She has extensive experience gardening, with a specialty in indoor plants and herbs. Sidhe's work has been published on numerous Web sites, including Gardenguides.com.
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