Reader and client M.H. shared this exquisite quinoa recipe with me. Quinoa is an incredible grain – a true superfood – from South America. It was a staple food of the Andean peoples for centuries. Rich in protein, iron, and calcium, quinoa is filling, versatile, and quick to cook – 20 minutes. A whole grain that is even faster than white rice!
This recipe comes from 101cookbooks.com, originally sourced to Chef MD’s Big Book of Culinary Medicine.
Warm and Nutty Cinnamon Quinoa Recipe
A few notes and tips from the book: low-fat soy milk may replace the low fat milk, blueberries may replace the blackberries, dark honey may replace the agave nectar, and walnuts may replace the pecans.
1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 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.
*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.
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