Quinoa+Breakfast

=Quinoa Breakfast=

Lima
In Peru, a popular breakfast dish is a warm cup of quinoa porridge. It starts off the day with a warm meal full of protein that keeps sugar levels in check the whole day.

Quinoa is grown in the plateaus of the Andes in Peru. It has been cultivated in Peru for thousands of years before Christ and has always been a staple food in the Peruvian diet. It has a high nutritional value containing magnesium, iron, copper, phosphorus, and zinc. Benefits also include that it is high in protein and fiber, low in saturated fats, and is gluten free. With all of these benefits, Quinoa is a very well-rounded food that makes the perfect breakfast meal.

To make the breakfast porridge, the quinoa is cooked in water to a thin porridge then mixed with some of the following (optional) toppings: flax seeds, spices, cranberries, cinnamon, and honey. Fruit is most commonly mixed in to add sweetness and more nutrients. It is a very similar dish to Asian porridge and oatmeal. The dish is served both hot and cold, depending on the weather. Many street vendors throughout Lima sell the warm quinoa to provide a quick breakfast meal.

By: Hannah Jackson