Warm and Nutty Cinnamon Quinoa |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe is from Dr. John La Puma's recent release - Chef MD's Big Book of Culinary Medicine. I found it . Their description follows: I used red quinoa here, but you can use whatever kind you like, white/buff colored seems to be the most common. Also, a few notes and tips from the book: low-fat soy milk may replace the low fat milk, blueberries may replace the balckberried, dark honey may replace the agave nectar, and walnuts may replace the pecans. I had 1 1/2 cups of frozen blackberries. I thawed them and made up the 1/2 cup difference with fresh strawberries. I used pecans and regular honey. YUM!! Ingredients:
1 cup 1% low-fat milk, organic preferred |
1 cup water |
1 cup quinoa, rinsed, organic preferred |
2 cups fresh blackberries, organic preferred |
1/2 teaspoon ground cinnamon |
1/3 cup pecans, chopped and toasted |
4 teaspoons agave nectar, such as madhava brand, organic preferred |
Directions:
1. Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.
2. *While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5-6 minutes or in a dry skillet over medium heat for about 3 minutes.
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