Quinoa Muesli

1/2 cup Quinoa (I used red quinoa)
1/2 cup 1% milk
1/2 cup water
1/4 teaspoon sea salt
2 teaspoons maple syrup
2 tablespoons slivered almonds
2 tablespoons chopped walnuts
2 tablespoons dried cherries
1 tablespoon dried cranberrries
1/4 teaspoon cinnamon
1/4 cup crunchy rice cereal

Serves 3-4 people. I am storing the remainder (of the Quinoa Mixture w/o rice cereal) and will warm up each morning for breakfast. I do not add the rice cereal until ready to serve.

1. Rinse quinoa and cook in small saucepan with milk, water, sea salt, cherries and cranberries. Cook 10 minutes, turn off the heat and let sit an additional 4-5 minutes. Quinoa will absorb all the water and become light and fluffy when done.
2. In the meantime, toast almonds and walnuts in a dry skillet for about 2 minutes or until slightly golden brown. Watch nuts carefully, because of their high fat content, they have a tendency to burn easily.
3. Fluff cooked quinoa with a fork and add toasted nutes, cinnamon and maple syrup. Top with crunchy rice cereal and add more milk if desired.
4. Serve immediately.


Serving Size: Makes 4 - 1/2 cup servings