Warm and Nutty Cinnamon Quinoa
- Number of Servings: 4
Ingredients
1 cup organic 1% low fat milk1 cup water1 cup organic quinoa, (hs note: rinse quinoa)2 cups fresh blackberries, organic preferred1/2 teaspoon ground cinnamon1/3 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.
This stunning berry-studded breakfast quinoa is from Dr. John La Puma's recent release - Chef MD's Big Book of Culinary Medicine.
Number of Servings: 4
Recipe submitted by SparkPeople user AVAYLEE.
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.
This stunning berry-studded breakfast quinoa is from Dr. John La Puma's recent release - Chef MD's Big Book of Culinary Medicine.
Number of Servings: 4
Recipe submitted by SparkPeople user AVAYLEE.
Nutritional Info Amount Per Serving
- Calories: 337.5
- Total Fat: 12.2 g
- Cholesterol: 5.0 mg
- Sodium: 33.8 mg
- Total Carbs: 50.3 g
- Dietary Fiber: 7.9 g
- Protein: 9.5 g
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