Did you know that quinoa is related to species such as beetroot, spinach and tumbleweeds? It is gluten free and a complete protein. It is also a good source of magnesium and iron. Magnesium contributes to energy production, proper functioning of muscles, and arteries. Iron is required for protein and enzyme production, especially hemoglobin.
Buckwheat is another super-food related to rhubarb. It is also considered a complete protein with the biological value above 90%, which translates into how much protein can be digested and absorbed by the body. It is also a good source of manganese, copper and magnesium.
For the bowl:
- 1/4 cup uncooked quinoa and buckwheat, can be substituted for oats
For the Smoothie:
- 1 cups Nut Milk, I used Almond Milk
- 1-2 TSP Cinnamon
- 1 Scoop Vanilla Whey or Vegetarian Protein Powder
- ½ Peach
- ½ Pear
- ¼ cup Fresh Blueberries and Raspberries
- 1 TBS Ground Flax Seeds
In a pan, bring 2-3 cups of water to a boil. Place the quinoa and buckwheat; cook at medium to low heat for about 10 minutes. Stir and let sit for another 5 minutes. Drain excess water.
Place cooked grains in a bowl.
In a blender add the smoothie ingredients except for the berries. Blend at medium to high speed for about 20-40 sec.Pour the smoothie over the grains. Top with berries and your breakfast is ready…