Quinoa with Strawberries and Cranberries
Quinoa is a nutrient dense food that provides us with lots of energy over a long period of time. The grain may be germinated to boost its nutritional value, provided that the grains are rinsed thoroughly, Only 2–4 hours in a glass of clean water is enough to make it sprout. The sprouting enhances its nutritional value and softens the seeds, making them suitable to be added to salads and other cold foods.
We love the fluffy, but still slightly chewy consistency of cooked quinoa. You can serve it warm or at room temperature and I like to send leftovers along to school for morning snack the next day.
Quinoa is a gluten free and can therefore be consumed by gluten intolerant people. A recently published study in the journal Digestion found that 86 percent of individuals who believed they were gluten sensitive could tolerate it. Individuals with celiac disease, a hereditary autoimmune condition that affects about 3 million Americans, or roughly 1 percent of the population, must avoid gluten. Gluten is not the bad guy, it is the way we handle gluten nowadays that poses a great deal of stress on our digestive system. Therefore, it is wise to consume long fermented grains like long fermented sourdough bread and avoid long shelve life products that have not been prepared properly which -unfortunately- makes up the majority of our breads nowadays.
- 1 1/2 cups quinoa, soaked overnight in water and a splash of lemon juice or apple cider vinegar, rinsed well and drained
- 1 1/2 cups water
- 1 1/2 cups activated almond milk
- 1 tbsp maple syrup
- Handful of dried low sugar/ no sugar added cranberries
- 1 1/2 tsp cinnamon
- Pinch of salt (optional)
- 2 cups strawberries, chopped
- In a medium saucepan, combine all ingredients except the strawberries.
- Bring mixture to the boil, reduce the heat and simmer until all the liquid has been absorbed.
- Remove the pan from the heat and stir in the strawberries.
- Serve warm or at room temperature.