Wednesday, May 22, 2013

Breakfast Quinoa

As you know, I've been trying out a few new recipes with quinoa and loving it, so I was really curious to try it at another time of day - breakfast!  I adapted this recipe from Happy Healthy Mama and really loved it.  It's such a nutritious and delicious start to the day - and it can easily be intolerance-friendly by using almond milk (which also gives it a slightly different flavour) - yum!

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1 cup quinoa, rinsed
1 1/2 cups milk or almond milk
1/2 cup freshly squeezed orange juice
zest from 1/2 an orange
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
generous pinch nutmeg
pinch ground cloves
1 tablespoon pure maple syrup
1/4 cup dried cranberries
1/4 cup chopped cashews

In a small saucepan, bring the milk, orange juice, and orange zest to a boil. Stir in the vanilla, cinnamon, nutmeg, cloves, and quinoa. Reduce heat to medium low, cover, and cook for 12 minutes.

Meanwhile, dry toast your cashews in a small skillet pan.

Remove quinoa from heat and stir in maple syrup. Sprinkle with nuts and cranberries and serve.

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