Cranberry-Orange Quinoa
Instead of oatmeal for breakfast, enjoy this hearty grain dish, made with high-protein quinoa and flavored with fresh cranberries and orange juice.
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PREP TIME: 10 minutes
COOK TIME: 30 minutes
SERVINGS: 6
TOTAL TIME: 40 minutes
Ingredients
1 1β2 cups fresh cranberries
1 cup orange juice
1 cup quinoa, rinsed
2 1β2 cups lactose-free milk
1β4 cup maple syrup
2 teaspoons pure vanilla extract
1 teaspoon orange zest
1β2 cup sliced almonds, toasted
Notes
Yield may be 6-8 servings.
Source of recipe: EA Stewart
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Instructions
Pre-heat oven to 400Λ.
Place cranberries and orange juice in a medium sauce pan, and heat until boiling. Reduce heat and simmer for approximately 5 minutes, or until cranberries have βpoppedβ and are cooked through.
Add quinoa, milk, maple syrup, vanilla, and orange zest to orange juice and cranberry mixture, and heat until boiling. Turn heat down to medium low and cover two-thirds of the saucepan with lid.
Cook mixture for 30 minutes, or until thickened. Stir every 3-5 minutes to prevent sticking.
While quinoa is cooking, place sliced almonds on a baking sheet, and bake in oven for 4-5 minutes or until lightly brown and toasted.
Divide quinoa equally into seven serving dishes, and top with toasted almonds. Serve warm, or cover and chill.