Quinoa (pronounced Keen-wah) is the wonder grain and one of the best plant sources of protein. It’s loaded with protein, fiber and is gluten-free. It’s so versatile, and when my sister came across this recipe in Ellie Krieger’s book, “So Easy”, she told me I had to test it out. I changed the recipe slightly using Pink Lady apples, more cranberries and walnuts instead of pecans. It was out of this world. Her recipe suggests to top it with milk, honey and cinnamon, but it was great all by itself. I love it because it’s so easy, filling and has no added sugar. It’s also bursting with great flavor. My kids loved it too, and I enjoyed serving them a hot healthy breakfast.
Breakfast Quinoa with Cranberries and Walnuts
11/3 cups quinoa
22/3 cups water
1 Pink Lady apple, cored and cut into chunks
1/3 cup dried cranberries
1/2 cup chopped pecans or walnuts, toasted
Skim or soy milk, honey, cinnamon (optional)
1. Rinse quinoa in a fine mesh strainer, if needed (I purchased the pre-rinsed quinoa).
2. Combine quinoa and water in a medium saucepan. Bring to a boil; reduce heat, cover and simmer 5 minutes. Add apples and cranberries; cover and cook 10 to 15 minutes more or until water is absorbed, stirring occasionally. Top quinoa with toasted nuts and serve with milk, honey and cinnamon, if desired.