Breakfast Quinoa with Cherries, Walnuts and Honey
1 1/3 cups quinoa
2 2/3 cups water
1 small golden delicious apple, unpeeled, cored and cut into chunks
¼ cup dried cherries
½ cup walnuts pieces
½ teaspoon ground cinnamon
2 tablespoons honey, plus more for serving
½ cup 1% low-fat milk, plus more for serving
4 teaspoons unsalted butter, optional
Put the quinoa in a fine mesh strainer and rinse under the tap.
Put the rinsed quinoa in a saucepan with the water. Bring to a boil, and then reduce heat to simmer, cover and cook for 5 minutes. Add the apples and cherries and continue to cook, covered over a low heat, until the water is absorbed, about 10 minutes more.
In the meantime, toast the walnut in a dry skillet over a medium-high heat, stirring frequently, until they are fragrant, about 2 minutes. Allow them to cool, and then coarsely chop them.
When the quinoa is cooked, stir in the cinnamon, honey and milk, and cook for 1 more minute, so the milk is heated through.
Place into serving bowls and top with walnuts and butter, if using. Serve with additional honey and milk to taste. Makes 4 servings.
430 calories, 17 g total fat, 4 g sat. fat, 0 g trans fat, 61 g carbohydrate, 10 mg cholesterol, 11 g protein, 5 g fiber, 35 mg sodium