We’re sure you enjoy your a.m. oatmeal, but sometimes it gets a little tiresome to wake up to plain ol’ oats day in and day out. Recently we’ve been mixing up our morning with an ancient grain called quinoa. This grain (pronounced KEEN-WAH) is native to the Andes Mountains and was eaten by the Inca people thousands of years ago. Today runners can enjoy the nutritional benefits and earthy taste of quinoa as an alternative to oatmeal.
The carbohydrates:fats:protein ratio is similar in oatmeal and quinoa, with about 70% carbs 15% fats and 15% protein. This caloric ratio makes quinoa a great grain for runners because it’s heavy on the carbs, but still has a little fat and protein to keep your energy levels high for a longer period of time.
Keep it fresh with a few of your favorite mix-ins to beat the breakfast blues. Prepare quinoa according to the instructions on the package, then add a few choice ingredients to power you through ‘til lunch. Here are a couple suggestions:
Nuts about Bananas
We’re always ready for an extra dose of potassium to help prevent cramping, so this spin on quinoa is a great option pre-run.
Peaches and Cream
Fresh, juicy peaches remind us of autumn pies and hayrides. Capture that essence in this decadent breakfast (or add a little whip and try it as dessert).
Shredded, toasted or raw, coconut is one superfood we love. Throw in a little dark chocolate, and we can’t resist.
What ingredients would you add to this ancient grain for a tasty breakfast?