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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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In 'So Easy' by Ellie Krieger; for breakfast. Per 1 1/4 cup serving-380 calories, 14 g fat. Excellent source of copper, fiber, folate, magnesium, manganese, protein, and thiamin. Ingredients:
1 1/3 cups quinoa |
2 2/3 cups water |
1 small golden delicious apple, cored and cut into chunks |
1/4 cup dried cranberries |
1/2 cup pecans |
1/2 cup low-fat milk, plus more for serving |
2 tablespoons honey, plus more for serving |
1/2 teaspoon ground cinnamon |
4 teaspoons unsalted butter (optional) |
Directions:
1. Add the quinoa in a fine-mesh strainer and rinse under the tap; put the rinsed quinoa in a saucepan with the water.
2. Bring to a boil, then decrease heat to a simmer; cover and cook for 5 minutes.
3. Add the apple chunks and cranberries and continue to cook, covered over low heat, until the water is absorbed, about 10 minutes.
4. In the meantime, toast the pecans in a dry skillet over med-high heat, stirring often, until fragrant, about 2 minutes.
5. Let cool, then coarsely chop.
6. When the quinoa is cooked, stir in 1/2 cup of milk, 2 tablespoons honey, and the cinnamon; cook until the milk is heated through, about 1 more minute.
7. Spoon the cereal into serving bowls and top with the toasted pecans and butter, if using.
8. Serve with additional honey and milk to taste.
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