Quinoa might not immediately come to mind when you’re thinking of breakfast.
Known as the “mother of all grains,” the high-octane protein source — revered by the ancient Incas and a super food that’s been nourishing people in South America for hundreds of years — is most often served as an alternative grain source in salads, mixed into burgers or soups and chili, used as a substitute for pasta or added to cookies and muffins.
But yes, quinoa does make sense for breakfast, and not just because breakfast is the most important meal of the day but also since the seed — a tasty member of the goosefoot family that includes beets, spinach and chard — is so very nutritious.
Mixed with a little egg, cooked quinoa makes for a terrific crust for quiches and tarts. Folded with an array of vegetables and crumbled cheese into beaten eggs, it bakes up into one heck of a savory, grab-and-go breakfast muffin. It’s also good on its own, perhaps topped with a fried egg and liberal dash of hot sauce.
Another plus is quinoa is gluten-free. So it’s a great choice for people with celiac disease or those who are sensitive to gluten, wheat and other grass-based food products. For the first time in a long time, my son was able to enjoy a piece of quiche without fretting about the possible side affects.