Peach Quinoa with Flax and NutsAugust 17, 2009
Looks like peaches won out on this poll of tasty ingredients. So…ready for Ultrametabolism takes advantage of the summer? This recipe mixes together quinoa with flaxseed, hazelnuts and FRESH PEACHES. Could there be a more perfect time of year to try this out? It’s a breakfast dish, but you could definitely use it as a snack. Just as a heads up, it’s not particularly sweet, but it was certainly tasty! I made it the night before I wanted to eat it, since I’m a little slow in the morning.
What’s quinoa you ask?
Originally from South America, it’s considered a “pseudocereal.” The seeds are becoming more and more common in the market, because it has a very high proteincontent; is a great protein source, as well as a good source of dietary fiber, phospohurs, magnesium and iron; and is gluten-free making it easy to digest.
- 1 c quinoa, thoroughly rinsed and drained
- 2 c soy milk (I used vanilla…because, well, why not?)
- 1/4 t ground allspice
- 2-3 medium peaches, peeled, pitted and diced, or 1 1/2 c frozen peaches
- 2 T flaxseed, ground
- 2 T chopped hazelnuts
- Place the quinoa, soy milk, allspice, and peaches in a medium saucepan.
- Bring to a boil, stirring frequently.
- Cover pan and simmer on low heat for approx. 20 minutes, until quinoa is tender.
- Top with flaxseed and hazelnuts.