You see, I am traveling (again) and blogging gets a little hectic when I am on the road. I like to keep up regular posts, so Crystal is saving the day by writing this post for me today. But first, a short story.
I don't love work travel. I don't love being away from my husband. He tells me that Ollie walks around the house looking for me in every room the entire time I am gone.
You may know that the Walking Dead mid-season premier aired this Sunday. We don't have cable at home, so if there is one small benefit to work travel, it is hotel cable. A quick scan of the TV station list and AMC is listed. WOOOHOOOOO!!!
It's 8:30 on Sunday night and Gilligan's Island is on the station that is labeled as AMC. Seems weird, right? Not exactly the build up to the zombie apocalypse that I would expect, but I held on to hope. You know what came on at 9? The Golden Girls. Kind of the Walking Dead, but not exactly the one I was expecting. (Yes, I think I am hilarious.) Hopes and dreams crushed. No one tell me what happens. Faces get eaten? People die? Zombies get stabbed? Darryl's still cute? I don't want to know. I'll catch up once I get home.
In the meantime, Crystal has a great recipe that she wants to share with you! (Worst segue into a new topic ever? Yeah, probably.)
Crystal wrote a post about Blueberry Almond Quinoa. In case you were wondering how to pronounce quinoa? KEEN-Wah. You're welcome! This recipe looks so easy, even I could do it!
If breakfast is the most important meal of the day, why is it sometimes the most neglected meal? If you’re like me, mornings are the toughest time of my day. I’m not a morning person because I don’t wake up well. So it’s important, if not imperative, for me to be prepared. The easiest way for me to be prepared is to make a big batch of breakfast, whatever I feel like eating for the week, and store it in the fridge at work. This week, the big batch is quinoa.
As my husband said, quinoa is the new oatmeal, and with good reason. It’s gluten free, has a ton of protein, and can be flavored just about any way you want. This recipe calls for almond milk, blueberries, and almonds, but you can substitute regular milk, soy, any kind of berry, and any kind of nut that you like.
Breakfast Blueberry Almond Quinoa1 ¼ cup quinoa
2 ½ cups Vanilla Almond Milk
1 teaspoon vanilla extract
2 ½ cups blueberries (frozen or fresh)
½ cup slivered almonds for topping
1. Add the quinoa and almond milk to a medium sauce pan and bring to a boil. Reduce heat to a simmer and cover. Cook the quinoa for about 15-20 minutes, or until the liquid has been absorbed and the grains are translucent. The quinoa boiled over on me twice during cooking. To avoid this fate yourself, make sure to watch the quinoa and stir pretty vigilantly.
3. If you are using frozen blueberries, rinse in a colander to thaw before eating.
4. Add the quinoa to a large Tupperware or container. Add the blueberries and the almonds. Serve alone or with a splash of Almond Milk. This recipe is designed to be taken with you to work. If you are organized enough to have breakfast at home, just keep the quinoa in the fridge and assemble a single serving when you’re ready to eat.
522 calories, 36g fat, 45g carbohydrates, 11g protein, 21mg sodium, gluten free
What’s your favorite way to eat quinoa?
Crystal is a native Montanan who loves to create. She has always been passionate about cooking, baking, and eating, and food has been a huge part of her family. She learned how to cook from her Grandmother (who learned to cook from her French Grandmother) and her Mother. Writing is her other passion, after her husband of course. She has a degree in English with an emphasis in creative writing. She writes at: www.simplyplayfulfare.com and you can find her on facebook at: www.facebook.com/SimplyPlayfulFare
You should follow Crystal over at Simply Playful Fare and pin a bunch of her recipes. You won't regret it!
Thanks Crystal for the recipe and the guest post.
Do you love quinoa? the Walking Dead? Are you following Crystal now? Tell me about it in the comments.
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