While I’ve tried my hand at tofu scrambles before, and I’ve also whipped up stir-fry dishes out the wazoo (where did that expression come from, anyway? If someone can enlighten me, 10 “Whose Line”-style bonus points to you!), I had yet to try my hand at a tofu stir-fry … until earlier this week! Here’s to trying something new, right?
Well … some of us still had questions. Namely, a certain meat-loving someone. 🙂
Quinoa? Brown rice? Couscous? Sign me up!
One of my favorite ways to add to a meal is using grains. I know we live in something of a carb-fearing time, but grains — real, whole grains, with a history and flavor to ’em beyond being overbleached and stripped of all nutrients — are so much more than just “carbs.” They can be the basis of an entire meal.
Before heading to Great Falls, MD for a hike recently, I went scrounging through the fridge for some kind of “power breakfast.” You know, the sort of pre-exercise food that has the energy-boosting powers of Gu gels but magically tastes as good as Berry Berry Kix. Because, you know, that totally exists.
With no Luna or Cliff bars in sight (and, granted, I find something slightly disturbing about a tiny piece of food that contains the vast majority of one day’s needed nutrients) and a warrior woman’s appetite, I turned to the hodge podge of leftovers lurking in the fridge. Thankfully, my efforts were rewarded when I spotted a Tupperware container of cooked quinoa. With a little creativity, I concocted like a mad scientist created this Quick Quinoa “Oatmeal.” The next time you’re looking for an early morning protein boost that doesn’t involve chalky powders mixed into your smoothies, look no further than this gem.
Quick Quinoa “Oatmeal” – serves 1-2 (depending on your appetite!)
Looks delicious, right? It’s so nutty and good.
- 1 cup cooked quinoa
- ½ cup milk (I used 2%)
- ½ tsp cinnamon
- ½ cup raisins
- Brown sugar and maple syrup to taste
Here’s what you do:
- Mix the quinoa and milk together in a small saucepan (with a lid). Begin cooking over medium-low heat until the mixture bubbles regularly.
- Add the cinnamon and raisins. Cook the “Oatmeal” mixture for approximately 5 minutes, stirring regularly, or until the mixture has thickened and the milk seems mostly absorbed. (You’re looking for an almost risotto-like effect).
- Serve immediately with a spoonful of brown sugar and a drizzle of maple syrup.
What sorts of high-protein breakfasts do you guys make for yourselves? Meuslix with extra whole grains? Super-nutritious muffins? Egg white omelets? (or a steady stream of raw eggs, a la Gaston in “Beauty and the Beast?”)