A friend recently requested a Quinoa recipe and I instantly thought of this super-duper yummy Quinoa Breakfast. In fact, this is my favorite summer breakfast meal. It is simple, and I always feel ready to take on the world after eating it. I hope that you do too!

A Few Quinoa Facts

Quinoa (pronounced KEEN-wah) is actually a species of Chenopodium grown as a crop primarily for its edible seeds. Yum! It is a pseudocereal rather than a true cereal as it is not a grass and its leaves are also eaten as a leaf vegetable.

The Food and Agricultural Organization of the United Nations (FAO) has officially declared that the year 2013 be recognized as "The International Year of the Quinoa." Yay!

I love the simplicity of this recipe. A shortlist of ingredients makes prep a breeze. Plus, these pancakes keep well for 2-3 days and reheat quickly in a toaster oven. So I always double or triple the recipe so that my efforts can continue to nourish me over the course of a few days.

You’ll get the best results with this recipe if you use ripe bananas: go for the ones that already have brown spots. You'll also find that making smaller pancakes will give you the best results. The larger ones tend to break apart when they’re flipped. Pile up a big stack of pancakes on your plate, top it all off with some coconut yogurt, berries, and drizzle maple syrup (or honey, if you like), and enjoy!

This is a wonderful recipe for a quick and nourishing breakfast! It's even fancy enough to serve at your next Sunday Brunch, and it's guaranteed to rock your taste buds. 

Kale is a super-duper nourishing and low oxalate food. You can cook, blend it, massage it, and serve it in a stew. It's packed with antioxidants, and it's a cruciferous vegetable, which means it can block an enzyme that causes swelling in the joints. Just one cup of kale contains 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. That's some serious nourishment.

I'm a big fan of the crustless quiche for a variety of reasons. First, it's easy. Second, it works well for those who are gluten-free. Third, and this is true of all quiches, you can bake it once and eat on it for a few meals. Often, I'll prepare my quiche in 4-6 ceramic ramekins. You can buy a set with lids so that you've got some grab-and-go breakfast or lunch options for a few days.