Hey guys! Great response to the new kelp noodle recipe. Kelp noodles are such a fun and versatile ingredient: I’m thrilled that you’ve been inspired to experiment with them. As noted by a few commenters, kelp noodles are very low cal, so be sure to pair them with rich sauces and a variety of side dishes: I often add beans to my kelp bowls, or eat them along with a bean and veggie salad, and I also love to eat them with my cheesy red pepper hemp sauce and veggies.
Speaking of fun ingredients, I decided to try a new one out this week: quinoa flakes.
A few months ago, when I shared my delicious recipe for quinoa porridge, a number of you commented to say that quinoa flakes work very much the same way: you can heat them over the stovetop to create a porridge-like consistency. I’d seen them in stores before, but it had never occurred to me to try them out. Until this week, that is, when I purchased a box (about $5.69, for those of you watching your budgets) and resolved to try out a new kind of cooked breakfast.
Quinoa flakes, I learned, are remarkably fast-cooking. Boil 1 cup water, add 1/3 cup quinoa flakes, and in exactly 90 seconds a hot breakfast is completely at the ready:
I served mine the way I nearly always serve porridge: with banana, 1 tsp chia seeds or flax meal, and homemade almond or cashew butter:
My verdict? Two thumbs up! For the most part, I was really pleased with this breakfast. A few notable pros and cons:
In the end, I sort of like the process of making my own quinoa porridge, if only because I enjoy any excuse to use my hand blender. However, these will come in mighty handy when I need to make breakfast quickly—and these days, that’s often the case. I’m also really excited to see how I can use them in other applications: I’d like to try baking with them, and I also suspect they’ll be great binders in veggie burgers, mock meatloafs, and casseroles. We’ll see!
With that, a bus ride full of chem studying commences. Have a great start to the weekend, friends!