This recipe is a new spin on a Southern favorite: grits! It features a blend of yellow grits and quinoa. Grits are a delicious southern dish prepared from cornmeal. White grits made from white corn and it is creamy. The yellow variety has a mild sweet taste and more coarse. That is why it pairs perfectly with quinoa in this recipe. I love dishes with quinoa because it is simple to cook and healthy! What is quinoa (pronounced “keen-wah”)? Quinoa is a seed that harvested from a leafy plant related to beets and chard. It is considered superfood since Roman Empire where it was used in cooking. It is a great source of plant protein, fiber and adds nutty texture and health benefits to your breakfast menu! Also, this dish is one of those recipes that adapts easily to whatever you have at home. Not a fan of berries? Add sliced mango, bananas and sprinkle with toasted coconut flakes!
Equipment
- small saucepan
Ingredients
- 1/4 cup yellow grits, uncooked, rinsed
- 1/4 cup red quinoa, uncooked, rinsed
- 1 Tbsp maple syrup
- 1/2 tsp pure vanilla extract
- 1 tsp balsamic vinegar
- 1/4 cup mixed berries, any of your favorites
Instructions
- Mix grits and dry quinoa.
- Place the grains and 1 1/2 cup water in a small saucepan over medium heat. Bring to boil. Turn the heat down to low and simmer for 15 minutes, occasionally stirring to it from sticking to the bottom of the saucepan.
- Remove quinoa and grits mixture from the heat. Fluff with a fork and gently mix in maple syrup, vanilla extract, and balsamic vinegar. Top with berries and enjoy immediately!
