Cran­berry Al­mond Break­fast Quinoa

Eating Naturally - - What To Eat -

SERVES 6 | SERV­ING SIZE: 1 CUP 1½ cups quinoa, un­cooked 3 cups fat-free or low-fat milk, plus more to serve 3 to 4 ta­ble­spoons light brown sugar, packed 1/3 cup unsweet­ened dried cran­ber­ries 1/3 cup sliv­ered al­monds ½ tea­spoon ground cin­na­mon Pinch ground gin­ger

Place the quinoa in a bowl and cover with wa­ter. Stir by hand, then rinse the quinoa un­til the wa­ter runs clear. Drain the quinoa and set it aside. Pour the milk into a medium saucepan and bring to a boil over medium-high heat. Whisk in the quinoa and re­turn the mix­ture to a boil. Re­duce the heat to medium-low and sim­mer, covered, for 12 to 15 min­utes, un­til the quinoa has ab­sorbed most of the liq­uid. Re­move the saucepan from the heat, and fluff the quinoa with a fork. Stir in the brown sugar, cran­ber­ries, al­monds, cin­na­mon, and gin­ger, then cover and let rest for 15 min­utes. Spoon the quinoa into bowls and serve warm, driz­zled with fat-free milk, if de­sired.

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