Quinoa (pronounced keen-wah) is a delicious, versatile dish - you can use it pretty much a hundred different ways. One of my personal favorite ways to eat quinoa is for breakfast. You serve it similar to how you would serve oatmeal. There isn't a real "recipe" to this because it's really driven by your personal preference. Quinoa is a seed, not a grain, which makes it good for candida. You should still use it in moderation, but it's a better choice than a lot of other gluten free grains out there.
How to cook quinoa:
Use 2 parts water to one part dry quinoa (to serve 2-3 people for breakfast, I would use 2 cups water and 1 cup quinoa). Rinse the quinoa prior to cooking. Combine the water and quinoa in a saucepan and bring to a boil. Turn to low heat, cover and simmer for about 15 minutes, or until it is tender and you see little squiggly "tendrils" attached to each seed and water is cooked off. Fluff with a fork.
From here, it's up to you what you want to add. Quinoa does have more of a rice consistency rather than being thick like oatmeal, so I like mine a little more creamy. You can use coconut milk to cream it up a bit (make sure you READ the labels - coconut milks often have sugar added), or melt some coconut butter in if you want an even sweeter, thicker coconut flavor. You can top with strawberries, blueberries or raspberries - these are limited, so don't do it all the time, but as a treat, go ahead. :-) You can try adding cinnamon or another spice you like. Sweeten with stevia (warning - don't add to much or you will get an unpleasant aftertaste) or yacon syrup. Play around and see what you like!
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