Gluten Free Quinoa Chia Breakfast Pudding
Recently I found my fridge a bit overloaded with milk. When this happens my first thought is to make homemade yogurt for pairing with granola. But this time I already had a gallon of yogurt in the fridge!
My next thought is pudding. For breakfast.
This recipe happens to be my eldest daughter’s favorite. She requests it for her birthday… and every other time I happen to ask her what she wants for breakfast. And I’m happy her first choice is such a nourishing and satisfying one!
Contrary to popular thought, quinoa is a seed rather than a true grain. And nutritionist Phyllis Balch, in her popular book Prescription for Dietary Wellness, actually labels it an herb because of it’s healing properties and high nutritional value.
Compared to other true grains, quinoa is extremely high in protein, containing ALL the essential amino acids in perfect proportions. It also contains a wealth of iron, Vitamin B3, Vitamin B6 and phosphorus.
And did I mention it’s gluten free?!
Keep in mind that quinoa is coated with saponin, a bitter compound used to repel predators of the quinoa plant. While most saponin is removed during processing, it’s always a good idea to rinse your quinoa seeds prior to cooking.
Or… if you’re ready to take your quinoa experience to a new level, you can soak your quinoa for 12-24 hours prior to rinsing to obtain even more nutritional value.
Quinoa contains a high level of phytic acid, an enzyme inhibitor contained in most grains, seeds and nuts that is thought to contribute to mineral deficiencies.
According to the Westin A. Price Foundation, soaking the quinoa prior to cooking will eliminate 60-77 percent of the phytic acid present in the seed, making it much more digestible and maximizing the amount of absorbable nutrients.
Now, if you’re feeling REALLY motivated, you can soak AND sprout your quinoa seeds prior to cooking.
Personally, I soak my grains probably 40% of the time. When I happen to remember. And sprouting grains prior to cooking hardly ever happens in our house. But to each his own. The debate as to whether or not to soak and/or sprout grains and seeds is beyond the purpose of this post, but I hope you’ll find the above links helpful for further research!
There’s more yummy to this pudding than just the quinoa, though. Chia seeds are a nutritious addition that are great for boosting your energy and your nutrition levels!
Chia seeds, like quinoa, are high in protein and are great at stimulating proper bowel function. How’s that for getting you moving in the morning?!
They likewise are high in calcium, manganese, phosphorus and Omega 3 & 6 fatty acids.
With quinoa and chia paired together, you know you’re getting a nutritious and satisfying start to your day!
- 1/2 t. salt
- 1/2 cup grade B maple syrup
- 2 eggs
- 3 T. arrowroot powder
- 5 cups milk
- 3 cups pre-cooked quinoa*
- 3 T. chia seeds
- 3 t. vanilla
- 2 T. pastured butter
- 1 t. cinnamon
- fruit for topping (optional)
- 1. In a large pot, combine salt, maple syrup, eggs and arrowroot powder. Whisk thoroughly until arrowroot powder is well incorporated.
- 2. Stir in milk, pre-cooked quinoa and chia seeds.
- 3. Place pot over medium heat and bring to a gentle boil, stirring often. (May take 10-15 minutes). Take care not to let the mixture stick to the bottom of the pan.
- 4. Once at a boil, stir constantly for another 5 minutes or until desired thickness is reached.
- 5. Remove pot from heat.
- 6. Add vanilla, butter and cinnamon. Stir well.
- 7. Serve pudding warm topped with desired fruit. (Pudding also tastes great cold!)
- *For 3 cups of cooked quinoa: Place 1 cup of rinsed quinoa into a pot with 2 cups of water. Bring to a boil and simmer, covered, for 10-15 minutes or until white "tails" appear. Remove from heat and allow to sit, covered, for 5 minutes before fluffing with a fork.
This post has been shared on Fat Tuesday.