My love of oatmeal for breakfast started at a young age. With one that had dinosaur eggs that melted into mini dinosaurs, and one with packets of fruit jam that I got to swirl in all by myself, what wasn’t to love?
When I made this quinoa, I didn’t even realize I was pretty much making a grown up version of the oatmeal with the jam swirl-in packet. But one bite took me right back to those days of side ponytails and stirrup leggings (which I made my mom cut off because I didn’t like the stirrup part).
This version gets a little sophistication, but I think it’s just as comforting. I would also totally eat this for lunch. I tend to have a sweet tooth, and if I eat sweeter healthy foods throughout the day
Health highlight of strawberries: Strawberries are powerhouses for nutrition. They contain high levels of antioxidants, contain more vitamin c than oranges, and a variety of phytonutrients. Strawberries are a good source of potassium, which helps to aid in keeping blood pressure at healthy levels. They have even been shown to help regulate blood sugar. Strawberries are also anti-inflammatory, and could help keep your brain healthy and even prevent cancer!!
- ½ cup dry Quinoa
- 1 cup Water
- 2½ cups (10 oz) Strawberries (fresh or frozen is great) [remove the green tops]
- 2 teaspoons Balsamic Vinegar
- 1 teaspoon Honey (adjust up or down to your taste, sub for maple syrup if you don’t eat honey)
- 1 tablespoon Fresh Mint [chopped]
- In a small pot bring the quinoa and water to a boil
- Reduce the heat to low, place a lid on the pot and set the timer for 20 minutes
- In a separate small pot, add the strawberries and vinegar
- Cook on low, stirring occasionally (if you need to walk away add a splash of water to the pot to prevent it from burning on the bottom)
- When the strawberries are soft and thick, add the honey and give it a good stir
- When the quinoa is cooked stir in the strawberry sauce and add the mint
- Serve warm or refrigerate and enjoy chilled later!