Tropical breakfast quinoa

Well it’s been a while since I wrote a recipe for this website as we have been busy moving, working – and formally marrying. With a bounty of tropical fruit at our new backdoor step, I couldn’t resist creating this morning’s nutritious breakfast with handpicked fruit from our garden that features tropical plants tamarillo, mango, papaya, passionfruit, bananas – and there’s even a white tropical guava!

Tamarillos, also known as tree tomatoes, are a tropical fruit that are a good source of various essential nutrients, including vitamins, minerals, and antioxidants. They are particularly rich in vitamin A, vitamin C, vitamin E, and vitamin K, which are important for maintaining overall health, supporting immune function and promoting healthy skin.

Quinoa derives from the Chenopodium or goosefoot family (as does spinach). It is native to the Andean region of South America where it is the principal food of the area. Its leaves are similar to those of both the spinach and amaranth plants. It is known as a pseudo-cereal because it is technically not a grass. The seeds are cultivated for their highly nutritious protein and calcium components – protein reaching 20% and calcium being higher per mg than milk.

Quinoa has the highest content of iron, calcium and good fat. Hence, quinoa is referred to as the ‘mother grain’. The popularity of an ingredient may be steeped in a plethora of origins – economical, agricultural, seasonal – often it’s a social or health trend that is dictated by chefs, the media and consumer demand. Quinoa, an ancient native seed originally from South America is a case of all of the above. Two decades ago this alkalising cereal was just beginning to show her face on less than a handful of Australian menus and would only be found in the dustiest of health food shops.

 

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Tropical breakfast quinoa


  • Author: Samantha Gowing
  • Total Time: 10 minutes
  • Yield: Serves 2
  • Diet: Vegan

Description

Quinoa derives from the Chenopodium or goosefoot family (as does spinach). It is native to the Andean region of South America where it is the principal food of the area. Its leaves are similar to those of both the spinach and amaranth plants. It is known as a pseudo-cereal because it is technically not a grass. The seeds are cultivated for their highly nutritious protein and calcium components – protein reaching 20% and calcium being higher per milligrams than milk. Quinoa has the highest content of iron, calcium and good fat. Hence, quinoa is referred to as the ‘mother grain’.


Ingredients

Units Scale

3/4 cup quinoa flakes
1 cup rice milk
1 tbsp peanut butter
1 tsp maple syrup
Pinch of cinnamon
1 tbsp protein powder *optional
1 blood orange, peeled, segmented
1 passionfruit
2 tamarillo, peeled, sliced
1 tsp golden flaxseeds


Instructions

  1. In a small saucepan place quinoa, rice milk, 1 tbsp peanut butter, maple syrup, cinnamon, and protein powder, if using. Stir gently over a moderate-low heat until the quinoa starts to thicken.
  2. Transfer to serving bowls and top with blood orange segments, peeled, passionfruit, and tamarillo slices, top with golden flaxseeds and serve immediately.
  • Prep Time: 10 mins
  • Category: Plant-based
  • Cuisine: Modern Australian

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