Good-old reliable oatmeal getting a little old?
Shake things up with quinoa, the super-grain. It has a nutty flavor, an awesome crunchy-chewy texture, and killer a protein content that's equal to a glass of milk: 8 grams. (Irish oatmeal has just 4 grams of protein.)
Because quinoa contains eight essential amino acids, it qualifies for the honor of "complete protein" status, the Honor Roll of grains.
Good news for the gluten-intolerant: quinoa doesn't have any. But it's packed full of fiber, iron, zinc, potassium, calcium, and stress-reducing B vitamins. When was the last time your breakfast fought stress?
While it's still new-ish on the New York food scene, this high-energy grain has a long history of being a power food—culinary folklore says the Incas were the first to use it for endurance about 8,000 years ago. So quinoa should definitely help you get through your morning commute.

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The best part about making it for breakfast? Quinoa cooks quickly for a whole grain, about 25 minutes. It also keeps well, so make a big batch to use for several days. For a one-minute breakfast, reheat a serving of quinoa with a splash of almond milk, add your favorite dried fruit, some nuts, and a dash of cinnamon. Here's how to upgrade your breakfast from oatmeal to quinoa.
Nutty Fruit Quinoa
Makes 3–4 servings
Ingredients:
3 cups water
1 cup quinoa
Directions:
Bring 3 cups of water to a boil. In the meantime, wash 1 cup of quinoa thoroughly (it can be bitter and dusty). Add to boiling water. Reduce heat to a light boil and simmer for 20 minutes.
Add any of the following: cinnamon, raisins, almonds, apricots, cranberries, dates, apples.
After cooking: milk substitute, natural sweetener (maple syrup, raw honey, agave). —Jennifer Kass
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