3x breakfast recipes including Quinoa Pancakes

It is properly acknowledged that breakfast is the most vital meal of the day. All the more reason to make breakfast extra healthy. We often eat oatmeal with quinoa, cinnamon, fruit, and raisins. Because every day is the same food, not tasty and not good, we will describe a number of different breakfasts in this post. You can log in to the website Quinoa in India.
Breakfast Greek yogurt with peach
Ingredients use:
1 A cup of plain low-fat Greek yogurt
1 large ripe peach chopped into pieces
1 cup of cooked quinoa and cooled
1 tablespoon of natural almond butter
1 tablespoon of honey
Adding cinnamon (as much as desired)
Breakfast with avocado and quinoa
Ingredients for quinoa breakfast bowl:
100 grams of cooked quinoa
Half an avocado
A soft boiled egg
A tablespoon of olive oil
Two green onions thinly sliced
A quarter tablespoon of ground dried rosemary
Add some salt and pepper
Half a tomato chopped finely
Two tablespoons of crumbled feta cheese
Quinoa pancakes
To conclude the inspiration with perhaps a slightly less healthy breakfast, but extra tasty Quinoa Pancakes!
Ingredients:
A cup of quinoa cooked
a half cup of whole wheat flour
a half cup of all-purpose flour
and a half tablespoons granulated sugar or raw sugar
a tablespoon of baking powder
Pinch of salt
Half a tablespoon of ground cinnamon
A cup of skim milk
Two eggs
Half a tablespoon vanilla extract
a half tablespoon almond extract
Half cup of strawberries, diced
Strawberry sauce
100 grams of strawberries, diced
Two tablespoons of pure maple syrup
One tablespoon of vanilla extract
You can visit quinoa grain in India
How do you make quinoa pancakes?
1. In a small saucepan over high heat, bring 2 cups of water and half a tablespoon of salt to a boil. When the water boils, add our quinoa. Simmer the quinoa on a low heat for about 13-15 minutes until all the water has been absorbed. Then let the quinoa cool to room temperature.
2. Beat the flour, sugar, baking powder, salt, and cinnamon in a large bowl.
3. In a glass measuring cup, beat the milk, eggs, vanilla and almond extracts together. Pour the wet ingredients into the dry and stir together until everything is combined.
4. Stir in the chilled quinoa and the diced strawberries, taking care not to overmix the batter.
5. Cover the pancake batter and refrigerate for at least 30 minutes to an hour. After the batter has rested, heat the skillet with butter. Place about a quarter cup of the batter in the skillet and let it boil.
6. Turn the pancakes over and fry on the other side until light brown. Continue with the remaining batter and serve the pancakes warm topped with the strawberry sauce.