Before I was diagnosed with Celiac Disease, oatmeal was my go-to breakfast.  But when I tried gluten-free oats and had a reaction, I was forced to give it up all together. I searched for a replacement for my beloved warm breakfast and found Quinoa.

Quinoa (keen-WAH) has gained popularity over the last couple of years because of its versatility and nutritional density.  You can see some of the health benefits here.

Quinoa does require an extra kitchen tool; it must be rinsed before preparing.  You can use a fine mesh strainer or cheesecloth.

It can be served as a side dish, similar to rice or couscous, but I prefer mine for breakfast, slightly sweetened, with bacon and a cup of coffee.  I add chia seeds because they pack a powerful nutritional punch.

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