Honey Harvest Quinoa Recipes
HONEY HARVEST QUINOA
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.
Provided by ratherbeswimmin
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Add the quinoa in a fine-mesh strainer and rinse under the tap; put the rinsed quinoa in a saucepan with the water.
- Bring to a boil, then decrease heat to a simmer; cover and cook for 5 minutes.
- Add the apple chunks and cranberries and continue to cook, covered over low heat, until the water is absorbed, about 10 minutes.
- In the meantime, toast the pecans in a dry skillet over med-high heat, stirring often, until fragrant, about 2 minutes.
- Let cool, then coarsely chop.
- 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.
- Spoon the cereal into serving bowls and top with the toasted pecans and butter, if using.
- Serve with additional honey and milk to taste.
Nutrition Facts : Calories 368, Fat 13.4, SaturatedFat 1.4, Cholesterol 1.5, Sodium 29.4, Carbohydrate 55.7, Fiber 5.7, Sugar 13.8, Protein 9.8
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