Apple Cinnamon Quinoa Breakfast


I am currently exploring Quinoa  in my cuisine.
Quinoa is a grain-like crop that originates from South America. In recent times it has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%), and is a good source of vitamins and minerals - iron, magnesium, Vitamin E, potassium, amino acids, and fiber. Quinoa has a light, fluffy texture when cooked, and it is mild with a slightly nutty flavor.
I love its versatility as it can be used in sweet and fruity breakfasts, savory main dishes and fresh salads.

1/2 cup quinoa
1 cup water

1 apple thinly sliced
1/3 cup raisins
1/2 teaspoon cinnamon

1/2 handful dried cranberries
1/2 handful pecan nuts (or walnuts), slightly toasted
2-3 teaspoons yogurt or cream

1-2 teaspoons agave syrup or honey (optional)

Serves 1-2
Rinse the quinoa. Bring quinoa and water to the boil in a medium sized saucepan. Reduce heat and gently simmer for 5 minutes. Add the apples, raisins and cinnamon. Simmer until the water has absorbed.
While quinoa is cooking, toast the nuts in a dry pan for a few minutes over medium heat.
Transfer to serving bowl and sprinkle cranberries and nuts over the quinoa. Serve warm with dollops of yogurt or cream and sweeten with honey/agave syrup if desired.

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