Our friend Norma from Mexico created this blend for us one morning. Normal was a national running champion for Mexico for a number of years and says that this oatmeal is a favorite meal for long-distance runners. But really, it’s great for anyone who needs an extra energy boost for their day ahead. If you are having quinoa for dinner one night, make an extra cup and save it for the next morning to make this unbelievably delicious breakfast. It’s nice with chopped apple or Norma’s favorite way – with a chopped banana.
- 1 cinnamon stick
- 1 cup cooked quinoa
- 1 cup old-fashioned rolled oats, uncooked
- 1/4 cup raisins
- Nondairy milk, for serving (optional)
- Sliced banana, apples, or berries, for serving (optional)
- Put the cinnamon stick and 4 cups water into a saucepan and bring to a boil. Add the cooked quinoa and cook for 3 minutes. Add the oats, cover the pot, and reduce the heat to low. Cook for 15 minutes, until the oats are soft.
- Remove from the heat, add the raisins, and let stand for 5 minutes.
- Leave the cinnamon stick in for flavor, serve plain, or add some nondairy milk and sliced bananan, apple or berries.
– from the book, “The Prevent and Reverse Heart Disease Cookbook,” by Ann Crile Esselstyn and Jane Esselstyn.