Quinoa is a fast-cooking, protein-packed whole grain. Its nutty flavor and delicate texture make it increasingly popular for side dishes, soups, and stews. But Quinoa is also higher in protein and fiber than many other grains, so it’s a super nutritious – and delicious — way to start the day. This recipe is one of many to get you started.
- 1 cup non-fat milk
- 1 cup water
- 1 cup red quinoa, (some require rinsing, follow directions)
- 2 cups fresh blackberries
- 1/2 teaspoon ground cinnamon
- 1/3 cup chopped pecans, toasted*
- Sweetener options: choose from agave nectar, dark honey, or stevia
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. 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. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar or dark honey or sprinkle stevia over each serving, to taste if desired.
If you prefer, substitute white/buff colored quinoa for red, low-fat soy milk for the fat-free milk, blueberries for the blackberries, and walnuts for the pecans.