Home' Trinidad and Tobago Guardian : October 3rd 2015 Contents I must urge you to cook up a huge batch
of quinoa and keep it in your fridge (or freez-
er) for recipes all week.
It s just such a healthful and versatile ingre-
dient, I find myself making it more and more.
It s packed with protein, full of fiber and vita-
mins, and---bonus---it s gluten-free. It also
happens to pair splendidly with so many other
ingredients. So trust me and take the few
minutes needed to cook up a big batch you
can dig into all week.
Your handy stock of quinoa can be used
to boost nutrients in salads, be added smooth-
ies, get topped with grilled veggies, tofu, fish
or meat, be spooned into soups instead of
noodles or rice, or get topped with sauces
(think tomato or cheese sauces). Or you can
just toss it with a little olive oil, coconut oil
or (my new favorite) ghee and serve as a
With school back in session, I m making
a lot of quick breakfasts that will fill up my
kids tummies for the whole morning. Enter
the quinoa breakfast bowl, which can be easily
customised according to your family s pref-
The basics---mix together cooked quinoa
with some milk, some flavoring (vanilla, orange
zest, coconut or whatever), and heat in the
microwave until warm. Top with fruit, nuts
and maybe some yogurt, dried fruit or a drizzle
of maple syrup. Done. Warm, filling, healthy
breakfast bowls that everyone will love.
Today I m sharing a personal favorite---the
quinoa-pumpkin breakfast bowl.
QUINOA-PUMPKIN BREAKFAST BOWL
3/4 cup cooked quinoa
1/4 cup unsweetened vanilla almond milk
(or other milk)
2 tbsp pumpkin puree
Dash of pumpkin spice (or cinnamon and
2 tsp maple syrup
1/2 banana, sliced
2 tbsp low-fat plain Greek yogurt
1 tbsp chopped almonds (or other nut)
• In a microwave-safe serving bowl, mix
together the quinoa, almond milk, pumpkin
puree, pumpkin spice and maple syrup.
• Heat in the microwave on high until very
warm, one to two minutes.
• Stir, then top with banana, yogurt and
• Serves one.
INFO: Nutrition information per serving:
330 calories; 60 calories from fat (18 per
cent of total calories); 7g fat (1g saturated;
0g trans fats); 0mg cholesterol; 70mg
sodium; 57g carbohydrate; 8g fibre; 19g
sugar; 11g protein.
Guardian www.guardian.co.tt Saturday, October 3, 2015
In our continued drive towards growth, TATIL Life has opportunities for people
who are self-motivated, ambitious and creative.
Mid-Level Professionals with experience in the following areas
Underwriting & New Business
Accounting & Finance
Ideal Candidates should have the following experience / qualifications
At least 2-3 years working experience; insurance experience will be an
A Bachelor s degree in business administration or the equivalent
These positions offer opportunity for growth, with attractive compensation and
Interested persons should submit their resume to:
Please indicate TATIL Life in the subject line of your email
Application Deadline: 12th October, 2015
BANANA BREAD WITH CHOCOLATE
AND CRYSTALISED GINGER
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup semi-sweet chocolate chips
1/2 cup chopped crystallised ginger
1/2 cup (1 stick) unsalted butter, room
3/4 cup sugar
2 large eggs
1 tsp vanilla extract
2 large very ripe bananas, peeled and mashed
(about 1 cup mashed)
1/2 cup sour cream or plain Greek yogurt
• Heat the oven to 350 F. Butter or coat with
cooking spray a nine-by-five-inch loaf pan.
In a small bowl, mix together the flour, baking soda
and salt. • Mix in the chocolate and the ginger.
In a large bowl, use an electric mixer to beat
together the butter and sugar until light and fluffy,
about two minutes. • Beat in the eggs, one at a
time, then add the vanilla. Blend in the mashed
bananas and sour cream. • Switch to a wooden
spoon and add the flour mixture in batches to the
wet mixture, mixing just until each addition is
incorporated. • At the end, the batter should be
barely blended (it will be thick).
• Transfer the mixture to the prepared loaf pan.
Bake until a toothpick or wooden skewer inserted
at the center comes out clean, 40 to 50 minutes.
• Cool in the pan on a wire rack for ten minutes,
then turn the loaf out of the pan and finishing
cooling upright on the wire rack. • Serves 12. (AP)
Easy breakfast bowls another reason to cook quinoa
Links Archive October 2nd 2015 October 4th 2015 Navigation Previous Page Next Page