Ginger Pear Quinoa Breakfast

Welp, no epic climbing trips to report about here. I’m stuck at home with several exams to look forward to in the coming week. Exhaustion would be an understatement. Since I’ve only been getting about four hours of sleep lately I’ve decided that the least I could do is make sure I’m getting a good breakfast so I can focus on studying, climbing and making it through the day. So what exactly does a sleep-deprived, rock-climbing vegan eat for breakfast?? Allow me to introduce you to another recipe!

Ginger Pear Quinoa Breakfast

1 cup cooked quinoa (I usually make a big batch of quinoa ahead of time and store it in a container in the fridge for later. 1 cup quinoa to 2 cups water)
1 pear, cored and chopped
1 banana, sliced
1 tbsp hempseeds
1 tbsp ground flaxseeds
1 tsp minced ginger (I’m lazy and I buy the pre-minced kind in the jar)
1 handful of walnuts
Agave nectar to taste
1/4 cup of hempmilk (more or less depending on how you like it)

Put quinoa in a bowl. Add pear and banana. Add hempseed, flaxseed, minced ginger and walnuts and mix. Add agave nectar if you want it a little sweeter. Top with a splash of hemp milk.

Some of the ingredients.


close up of the final product.

Ok, so I’ve posted a few recipes that use QUINOA now, so WHAT is it?? Quinoa (pronounced KEEN-WAH) is a recently rediscovered ancient “grain” native to South America. Not only is it high in protein, but the protein it supplies is a complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa’s amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but it is especially well endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. It is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus AND one cup has more calcium in it than a quart of cows milk.

HEMPSEEDS and HEMP MILK? Hempseeds (and the milk made from them) are a high protein seed containing all nine of the essential amino acids (like flaxseed). It also has high amounts of fatty acids (omega 3 and omega 6) and fiber as well as containing vitamin E and trace minerals. It has a balanced ratio of omega fats at around a 3:1 ratio.

WALNUTS are high in OMEGA 3’s. Research shows that omega-3 fatty acids reduce inflammation and may help lower risk of chronic diseases such as heart disease, cancer, and arthritis. Omega-3 fatty acids are highly concentrated in the brain and appear to be important for cognitive (brain memory and performance) and behavioral function.

AGAVE NECTAR (the plant from which tequila is made) is a natural sweetener that is most often produced from the blue agaves that thrive in the volcanic soils of Southern Mexico. Agaves are large, spikey plants that resemble cactus or yuccas, but they are actually succulents similar to the familiar Aloe Vera. Agave syrup looks like honey but is slightly less viscous.

Enjoy!

12 responses to “Ginger Pear Quinoa Breakfast

  1. My girlfriend is vegetarian and would love this! I’ve been digging your recipes you’ve been posting — thanks, don’t stop! 🙂

    CLIMB ON~ 🙂

  2. Hi, great breakfast recipe. I came across a couple of interesting quinoa recipes but this one definitely rocks. I love pear, walnut, quinoa. I’ll try it sometime too.
    Thanks for sharing!

  3. Just made this for lunch today. Didn’t have any pears right now so instead I used a firm over ripened peach. I’m sure it would be delicious with the pear, but the peach is amazing if you want to change it up a bit. Thank you so much for this recipe! Maybe I’ll see ya climbing in Red Rock or Tahoe sometime, you could give me pointers.

    • Glad you enjoyed it! I will have to try it with peaches. That sounds
      delicious and I love peaches. Thanks for the suggestion, Austin!

  4. This one looks really good. I will try it for sure. Ever thought of doing a vegan climbing food post? I would be really interested in hearing about what you eat on your climbing trips…

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