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  • 17th February 2014


    Ok…lets start this blog post with the biggest question I get asked….’How is it pronounced?’ Ha! So people, to eradicate any confusion here it is….it is said Kin-wah. Love it! 

    So, now that is out of the way, on to business! This seed is commonly referred to as a grain and usually prepared like one. Quinoa is known as the Mother of all grains and can be traced back through the Incas 3-4000 years ago! At Nanas we have it in the seed variety (normal colour and tri-colour), in flake form and also ground into a flour. It is incredibly versatile and good for you on so many levels. 

    Dubbed as a ‘super food’, Quinoa is high in protein, it has the potential to lower blood glucose levels in people with diabetes, is gluten free, it can be used as an appetite suppressant, and is extremely high in antioxidants and as such can slow down the aging process…and who doesn’t want that!!!?? 

    Quinoa has an interesting taste and texture, making it something cool and different you can add to your pantry. It is important that before using it you rinse it under water (which I ALWAYS forget to do!) otherwise it can have a bitter taste. It has a bit of a nutty taste but has a tendency to take on flavours you add to it (sweet, salty etc). I liken its consistence, although not appetising, as if you were eating bird seed. Now that mightn’t sound great, but trust me, Quinoa is lovely and something we try and eat often in our house!

    As I mentioned, Quinoa is very versatile! It can be used in baking, as a breakfast, in savoury treats, on its own or as part of a salad or main meal. Really, really handy! This week, instead of doing the easy, common thing we do, and use it in a main meal, I thought I would try something new and make a breakfast out of it. Now this is meant to be eaten hot, however the temperatures are so high at the moment, I made it and stored it in the fridge…pour over a bit of nut milk, add some natural sweetener if you choose (maple syrup, agave, honey) and a beautiful, nutritious breakfast is served!

    Quinoa truly is one of those ‘flash in the pan’ super foods that I believe will be here to stay! It is so great and so handy, you must give it a go! As a last point too…if you are stuck for ideas and not that savvy on the internet, we also have a Quinoa specific book, with recipes in store! Come on in and get your Quinoa on!

    Healthy Breakfast Quinoa

    One cup uncooked Quinoa (rinsed first)

    One cup of water

    One cup of nut milk (soy, almond, rice)

    Two tablespoons of seeds (your choice! Pepitas, Sunflower, Flax etc)

    Two tablespoons of Raisins

    Two tablespoons of dried fruit (your choice! Cranberries, Figs, Dates etc)

    Half teaspoon Cinnamon

    Natural sweetener of choice

    Simmer quinoa with water and nut milk, stirring often, until almost all the liquid is absorbed. Add in seeds, raisins, dried fruit and cinnamon. Continue to stir for a short time until there is almost no liquid left. Serve with a little extra nut milk (think porridge) topped with natural sweetener, nuts, fruit or whatever you choose, hot or cold!

    Healthy Breakfast Quinoa

    Matt Grills


    Matt Grills

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    Nana's Pantry

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