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Quinoa Breakfast Pilaf




Source of Recipe


Miavita


Recipe Introduction


The Inca called quinoa the "mother grain," and North Americans are just beginning to explore its possibilities. The small, bead-shaped grains are high in protein and contain all eight essential amino acids. Look for quinoa at whole foods stores. If you like, add a little more sugar to the recipe to make a superb cold-weather dessert


List of Ingredients




1 cup (7 oz/210 g) quinoa
2 cups (16 fl oz/480 ml) water
1 teaspoon natural cane sugar
1 - pinch sea salt
1/3 cup (2 1/2 oz/75 g) dried cranberries
1/3 cup (2 1/2 oz/75 g) currants
1 tablespoons sliced almonds, toasted
1 1/2 cups (12 fl oz/360 ml) 1% vanilla soy milk, warmed


Recipe



1 Rinse quinoa very well in a fine-mesh sieve and let drain.
2 In a medium saucepan, combine water, sugar and salt. Bring to a boil, stirring to dissolve the sugar. Add the quinoa. Reduce the heat to medium, cover and simmer for 15 minutes. Remove the pan from the heat and let stand, covered, for 5 minutes more.
3 Gently toss the quinoa with the fruit and almonds. Serve with the warmed soy milk.