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Breakfast Quinoa

posted Jun 24, 2015, 11:53 AM by   [ updated Jul 6, 2015, 11:03 AM ]
Breakfast Quinoa

Vegan, Trans Fat Free, Cholesterol Free, Low Sodium, Good Source of Iron

Contains Nuts

Yield: Approximately 5 servings (~1.5 cups each)

We suggest serving on top of plain yogurt for a well-rounded breakfast that will keep you going till lunch. 

1 cup quinoa, rinsed
2 cups water
1 tablespoon olive oil
1/4 cup slivered almonds
1/2 cup dried cranberries
4 ½ teaspoons maple syrup
½ teaspoon finely grated orange zest
½ teaspoon cinnamon

1. In a small saucepan, cover the quinoa with the water and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes. Lightly fluff the quinoa with a fork and cover it again.
2. In a medium skillet, heat the olive oil. Add the almonds and cook over moderate heat, stirring a few times, until golden brown, about 2 minutes. Add the dried cranberries, maple syrup, orange zest and cinnamon and stir well until heated through.
3. Add the quinoa to the skillet and stir gently to incorporate the almonds and cranberries.

Nutrition Facts (per serving)
240 calories, 8 g fat, 0.5 g saturated fat, 0 mg cholesterol, 10 mg sodium, 39 g carbohydrate, 5 g dietary fiber, 12 g sugar, 6 g protein, 0% DV of Vitamin A, 0% DV of Vitamin C, 4% DV of Calcium, 10% DV of Iron