Almond Cranberry Quinoa Bowl


Slightly adapted from Meal Makeover Moms:

Makes 2 Servings (3/4 cup each)

1/2 cup quinoa
3/4 cup 1% low-fat milk
1/2 small apple, peeled and cut into 1/4-inch dice (about 1/2 cup)
1/4 teaspoon ground cinnamon
1/4 cup sliced almonds, lightly toasted
1/4 cup dried cranberries
pinch of salt
1 to 2 tablespoons pure maple syrup

1. Place the quinoa in a fine-mesh strainer and rinse very well several times under cold running water. Drain well. Heat a small saucepan over medium heat. Place the quinoa in the saucepan and “toast,” stirring frequently, until the quinoa is dry and gives off a nutty aroma, about 4 minutes.

2. Add the apple, cinnamon and salt, and stir to combine. Stir in the milk, raise the heat, and bring to a boil. Reduce the heat, cover, and simmer until the milk is absorbed and the quinoa is fluffy, 15 minutes. Remove from the heat and let stand, covered, for an additional 5 to 10 minutes. Fluff with a fork.

3. Stir in the almonds, cranberries, and 1 to 2 tablespoons maple syrup depending on how sweet you like your breakfast cereal.

Note:  I added the cranberries after the quinoa had cooked for 10 minutes.  They got nice and soft, and they infused the quinoa with their sweetness, so I didn’t need any maple syrup.

Published in: on December 9, 2012 at 8:45 am  Leave a Comment  

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