- Makes: 4 Servings
- Ready In: 30 mins
- Prep Time: 5 mins
- Cook Time: 25-30 mins
This gluten-free cereal is a good source of minerals and B vitamins, as well as protein. It’s meant to help prenatal mom’s get the nutrients they need — but why not share with the whole family?
To learn morn about what gluten-free means, read Dr. Greene’s article here.
- Calories: 114
- Fat: 4g
- Protein: 4g
- Sodium: 17mg
- Carbohydrates: 14g
- Fiber: 4g
Nutritional Information (per serving)
- 1/3 cup quinoa
1/3 cup millet
1/3 cup amaranth
5 cups water
Pinch sea salt
1/4 cup flax or sesame seeds, ground
1 teaspoon ground cinnamon or cardamom (optional)
- Rinse quinoa.
- Place grains, water, and sea salt in heavy-bottomed pot.
- Bring to a boil over high heat.
- Reduce heat and simmer uncovered 25 to 30 minutes, stirring occasionally to prevent cereal from sticking to bottom of pan.
- Stir in ground seeds and spices.
- Serve and enjoy!
This recipe is from Cathe Olson's The Vegetarian Mother's Cookbook.