Raw Cream of Wheat

January 28, 2008 at 1:54 pm 7 comments

Bella and I made this “raw cream of wheat” recipe this morning and it’s AMAZING! I found it on Gone Raw, but modified it a bit. I soaked the quinoa for about 12 hours and then drained them and put them in the fridge until morning…I probably needed to do it for a bit longer to get the full effect of sprouting them, but we’ll try that next time. We made a few modifications…

It was truly delicious.


  • 3/4 cup Qunioa (soaked/sprouted) Adjust for consistency.
  • 1 banana
  • ¼ cup almond milk (to be truly raw, use homemade nut milk)
  • Agave nectar (to taste)
  • ½ teaspoon Cinnamon
  • Salt to taste (Himalayan sea salts are best)
  • Top with your favorite nuts and fresh berries (we added blueberries)
Combine quinoa, 1/2 of the banana, milk, and a pinch of salt in blender. Pour into bowl and mash in the other 1/2 of the banana. Add nuts, agave, and fruit.

Entry filed under: Breakfast, Quinoa, Raw.

Raw Fudge Balls Food Choices

7 Comments Add your own

  • 1. Jenn  |  January 28, 2008 at 2:35 pm

    Yippee – I’ve been looking for a good quinoa recipe to try!

  • 2. Sarah B.  |  January 28, 2008 at 5:23 pm

    I’ve been learning about quinoa over the last year, but have yet to try it. This recipe makes me excited and gives me the nudge to finally try quinoa!

    Also, I just recently learned about agave nectar and they started carrying it at Trader Joe’s…the grocery store I adore!! They also carry organic quinoa for only $1.99. More reason for me to try this!

    And yet on another note, Sara, you had mentioned Yogi teas in a post a while back and I had never heard of it. But once I saw your post, I noticed that they carry a few types of Yogi tea at Trader Joe’s. Thanks for the recommendation! I love your site.

  • 3. Pineapple Cashew Quinoa Stir-Fry « Happy Foody  |  February 5, 2008 at 1:37 am

    […] not currently eating quinoa…you should start. It’s so versatile…we just ate it for breakfast the other […]

  • 4. Amanda  |  March 4, 2008 at 12:10 am

    ooo…i would love to try this!! do you just soak it in water or do you add something? i soak all grains in either yogurt or apple cider vinager or lemon juice to make them easier to digest.


  • 5. livelightly  |  March 4, 2008 at 3:07 am

    Amanda…I sprout the quinoa by soaking it overnight, and then letting it sit inverted in a sprouting jar for 1-2 days. When you start to see little sprout tails, it’s ready 🙂 Yum yum! We just made this again and it was super easy and delicious!

  • 6. For the Love of Quinoa « Happy Foody  |  August 10, 2009 at 4:23 am

    […] Raw Cream of Wheat: This is a recipe I posted last year…and it’s rather tasty and easily customized to your tastes! […]

  • 7. robin  |  August 11, 2009 at 11:44 pm

    Sara, what’s the easiest way to drain Quinoa? My strainer has holes that are too large, and just using a lid lets too many of the buggers get through. I’m baffled.


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