Since becoming an alkaline-food-only vegan, the one food that I can say I actually have missed is grits. What can I say? I’m from the South Carolina Lowcountry – Hilton Head Island to be exact. And in the South, we LOVE our grits. In fact, many of us will eat just about anything on it – shrimp, gravy, tomato sauce, eggs or just plain old yummy butter. Yes, despite the fact that I’m vegan now, I can still admit that butter is YUMMY! I’m looking for a replacement for that, too!
About the quinoa – the flake variety is my grits replacement. (The regular variety is my rice replacement, but that’s for another post). And just why am I replacing the grits I love SO dearly? As an alkaline-food-only vegan, the only grains I eat are ancient such as spelt, kamut and quinoa to name a few. Wheat isn’t one of them. Anyway, I came across this brand of quinoa breakfast cereal at a farmers’ market that is 45 minutes from where we live, so I grab a couple of boxes whenever we go there. It’s $1.89 a box there. I’ve also seen this brand of quinoa flakes in a local grocery store for $9.99 a box. Go figure! I mean that literally. Why such a HUMONGOUS price difference? Please let me know if you figure this out!
Anyway – back to why I LOVE these quinoa flakes:
- Depending on my mood, I can have them sweet or savory. When I have a bit of a sweet tooth, which is more often than I care to admit, I add agave nectar for sweetness along with fresh fruit such as blueberries and raspberries.
- The flakes cook up INCREDIBLY fast! They’re DONE in the blink of an eye – well in how many times humans tend to blink in 90 seconds! Those 90 seconds matter on those mornings when you wake up REALLY hungry.
- They’re filling. After eating a bowl of these, hours pass before I hear my stomach calling my name.
When I want them savory, here’s what I do:
Here’s the EASY recipe, so you can enjoy some, too!
Alkaline Onion and Mushroom Hot Quinoa Cereal
Prep time: 2 mintues
Cook time: 5 minutes
Total time: 7 minutes
Yield: 1 Serving
1/4 cup Vidalia onions or onions of your choice
1/4 cup baby bella mushrooms or mushrooms of your choice
1 teaspoon grapeseed oil
1 cup of spring water
1/3 cup of Ancient Harvest Quinoa Hot Cereal
onion powder to taste
sea salt (I used pink Himalayan salt).
- Sautee the onions and mushrooms in the grapeseed oil. Add a pinch or two of salt and sautee the veggies until they are slightly limp. Then transfer them to your favorite bowl.
- Bring the quinoa and water to a boil and add onion powder, stirring constantly. Cook for 90 seconds. Really, that’s all it takes!
- Drop the quinoa onto the veggies and stir the veggies to the top. Add butter or your favorite butter substitute. Enjoy!
P.S. Before uploading this post, I got up and made a mug of this! YUMMY!