Quinoa is often served as a side dish for dinner or as a salad base for lunch, but have you ever had quinoa for breakfast? Quinoa contains more protein than our traditional morning cereals. Topped with a little bit of coconut milk and maple syrup it becomes a delicious and sweet breakfast. Add your favorite fruits and nuts and seeds if desired. Here we have chosen peaches and bananas to make it an original and nutritious breakfast that will keep you energized until lunch!
RECIPE by Jade Milot, coordinatrice marketing des Marchés Tau
Rinse the quinoa thoroughly with warm water before cooking it.
In a small saucepan, put 1 ½ cup (375 ml) of water with 1 cup (250 ml) of quinoa. Bring to a boil, reduce heat and simmer uncovered for 15 to 20 minutes.
Cut 1 banana and 1 peach into slices. Place them in a bowl with the cooled quinoa.
Pour coconut milk on top (about half a 400ml can).
For the final touch, add a little bit of maple syrup.
Have you ever noticed that bananas are one of the few fruits that can be Fair Trade certified? Certain companies like Équifruit pay fair trade premiums to farmers in the South to ensure good working and living conditions.
They also coat the banana stems with citrus and garlic extracts before shipping them to Canada. No need to use chemicals when nature offers other equally effective options! (www.equifruit.com)
Ever since developed countries consume exotic fruits, life for the farmers involved in the exportation changed. "The previously self-sufficient farming communities are now subject to new forms of exploitation and food and financial insecurity." (equiterre.org) Fortunately, there are organizations such as Fairtrade Canada who ensure that standards are respected: fair trade premiums are used to improve the working and living conditions, not to cover production daily expenses. Producers’ salaries are equal or higher than the regional average or the minimum wage of the country.