Recipe of the Week: Warm & Nutty Cinnamon Quinoa

Quinoa for breakfast? Hey, why not…it’s a great source of protein, and Heidi has, as usual, put her culinary genius to excellent work in this wonderful recipe from her blog, 101cookbooks.com. Thanks Heidi!

Warm & Nutty Cinnamon Quinoa Recipe

I used a 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 blackberries, dark honey may replace the agave nectar, and walnuts may replace the pecans.

1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons organic agave nectar, such as Madhava brand

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.

Serves 4.

*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.

Filed Under Breakfast Recipe, Recipe of the Week, What's New 

Comments

One Response to “Recipe of the Week: Warm & Nutty Cinnamon Quinoa”

  1. annette on March 24th, 2011 10:49 am

    what are the calories?

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