When I first tried kelp noodles, I was surprised by them. They are clear noodles with a slightly crunchy texture and not a whole lot of flavor on their own. When you marinade them, kelp noodles do an amazing job of taking on the flavor of any vegetables and sauces they have been sitting with. These kelp noodles with peanut sauce are gingery, garlicky, and full of so much flavor! I love the mix of the creamy peanut sauce, the slight crunch of the kelp noodles, and the fresh vegetables.
Kelp noodles are rich in calcium, iron, and vitamin K. They are very low-calorie, gluten-free, and can be a great substitute for traditional pasta or just a fun new item to try. While they are delicious, kelp noodles are high in iodine and should not be consumed often because of their high sodium levels. Iodine can help keep your thyroid healthy and sea vegetables are a great way to include iodine in your diet.
Continue reading to learn how to make Kelp Noodles with Peanut Sauce.
Quinoa is a regarded as the current “it” supergrain. It’s full of protein, contains 9 essential amino acids, and is a great source for iron, B2, magnesium, and manganese. Quinoa also contains almost twice as much fiber as other grains. Many of us are already familiar with it as a substitute for rice with stir fries, in burritos, and in bowls. But breakfast quinoa is still a relatively new venture for quinoa.
I created this recipe when I wanted a break from oatmeal. I know that steel cut oats are good for me, but I get bored with the taste so quickly! Wanting to get an extra protein boost one morning I decided to sub quinoa in place of oatmeal and came up with this delicious vegan breakfast quinoa recipe. This recipe is great because you can make it in the morning or start the first half the night before.
What you will need to make Breakfast Quinoa:
- 1/2 cup quinoa (I prefer tricolor, but use any kind you have available to you)
- 1 tablespoon pure maple syrup or agave
- 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice or allspice
- 1 cup vanilla coconut milk
- 1 tablespoon dried goji berries
- 1 tablespoon dried mulberries
- 1/4 cup fresh or frozen blueberries
- 1 teaspoon shredded coconut
How to make Breakfast Quinoa:
- Combine the quinoa, maple sryrup or agave, cinnamon, pumpkin pie spice or allspice and 1/2 cup of the coconut milk. Mix well. Let sit for at least 30 minutes, and up to overnight. This lets the quinoa to start the sprouting process and soften up, but it also allows for it to absorb the flavors.
- In a small saucepan, bring the mixture to a boil over medium heat.
- Once boiling, stir in the dried goji berries, dried mulberries, and blueberries. You can use any combination of fruit that you like. This is just my preference. Bananas or apple would be great in this as well.
- Reduce heat to low, cover, and let simmer for about 20-25 minutes. At this point the coconut milk should be mostly absorbed into the quinoa. Add more coconut milk if you want more liquid, and cook longer if you want the quinoa to be dryer.
- Top with shredded coconut and some additional blueberries before serving.
Do you make breakfast quinoa? What are your favorite add-ins?
If you try this recipe, please let me know. I love getting comments on the recipe posts and please tag me on Instagram or Twitter if you share a picture.