This tasty pudding makes a hearty breakfast that’s packed with fiber and healthy fats.
Plus, it’s a GREAT use for leftover quinoa.
You also can use store-bought crispy quinoa if you want to add some “crunch.”
It wasn’t that long ago that quinoa was an exotic grain that most of us hadn’t heard of!
Now it’s a healthy “superfood” staple that a lot of people keep in their kitchens.
Quinoa contains several important minerals – including magnesium, iron, and zinc – and it may help lower blood sugar levels.
It’s also a good source of fiber and antioxidants.
Even though it’s considered a grain, it’s not really a grain (it’s a seed) – and that means it’s it doesn’t seem to bother most people who are sensitive to gluten.
I’ve got a quinoa tip for you!
If you’ve tried quinoa in the past and thought it tasted bitter, it was probably because it was still coated with saponins, a chemical produced by the plant to protect itself when it’s growing.
Make sure you rinse the quinoa before you cook it! I know this can be a little tricky because the seeds are so small… but I have another tip for you:
Place the tiny seeds in a coffee filter, and then put the filter in a sieve or colander before you rinse.
That’s it! Enjoy the next day!