Pronounced, keen-wa, quinoa was considered sacred by the Incas. They referred to it as the "mother grain". This crunchy whole grain is a complete protein, meaning that it contains all of the essential amino acids. It is also packed with fiber, and easy to cook. It makes a delicious hot breakfast. Double the recipe and use the extra to make a pilaf the next day, or add it to soups and stews for an inexpensive protein boost. The walnuts will provide you with Omega 3's to start your day, and the blueberries give you brain power! I need all of that that I can get!

1 cup organic quinoa

2 cups filtered water

1/2 cup soy, rice, almond or other non-dairy milk of choice

1/2 cup blueberries, fresh or frozen and defrosted

1/4 cup walnuts, chopped

maple syrup, if desired

Place raw quinoa in a fine mesh sieve and rinse under cold water for about 1 minute, stirring gently with fingers to remove a bitter tasting compound from the outside of the quinoa. Place quinoa and water in a medium saucepan and bring to a boil. Cover pot and reduce heat to low. Let quinoa simmer for 12-15 minutes. Cooked quinoa looks fluffy and translucent. To serve, place 1/2 to 2/3 cooked quinoa in a bowl. Add milk, walnuts and berries, the drizzle with maple syrup if desired.