Cranberry Almond Breakfast Quinoa
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.