Warm and Nutty Cinnamon Quinoa

Another great and easy recipe from the 101 cookbooks blog.  I stole their picture, but made mine a little different.  First, I used white quinoa instead of red.  Second, I used a mix of raspberries and blackberries.  Third, I used honey instead of agave nectar.  This is definitely a keeper recipe though, I'll certainly make it again.

Warm and Nutty Cinnamon Quinoa

Ingredients:

• 1 cup organic 1% low fat milk
• 1 cup water
• 1 cup organic quinoa, rinsed
• 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

Directions:

1. Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat.
2. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed.
3. Turn off heat; let stand covered 5 minutes.
4. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans.
5. Drizzle 1 teaspoon agave nectar over each serving.

Serves 4.

*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.

Comments

[carrol]

I want to share a great place where I always shop for organic and gluten free products. Whole And Natural. They have lots of great stuff.

[Chris]

Pretty tasty. I used more nuts. Mmmm nuts.

[John La Puma MD]

Hi…thanks for picking this up: it’s actually from my book ChefMD’s Big Book of Culinary Medicine (Crown, 2008), which 101 cookbooks featured last year, with a beautiful photo.

You can find more of my ChefMD recipes—many gluten-free, vegan and vegetarian, and all healthy, easy and quick—at http://www.ChefMD.com

Best,
John La Puma, MD
www.drjohnlapuma.com
www.ChefMD.com