Warm and Nutty Cinnamon Quinoa

iVillage Member
Registered: 09-14-2004
Warm and Nutty Cinnamon Quinoa
6
Thu, 05-08-2008 - 5:44pm
Warm and Nutty Cinnamon Quinoa Recipe

I used a red quinoa here, but you can use whatever kind you like, white/buff colored seems to be the most common. Also, a few notes and tips from the book: low-fat soy milk may replace the low fat milk, blueberries may replace the blackberries, dark honey (or splenda) may replace the agave nectar, and walnuts may replace the pecans.




1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa, (hs note: rinse quinoa)
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




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

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iVillage Member
Registered: 06-29-2005
Thu, 05-08-2008 - 6:37pm
Looks yum! Thanks for sharing!

new-2.jpg picture by dheimbecker

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iVillage Member
Registered: 09-14-2004
Fri, 05-09-2008 - 11:25am

Destiny,


I haven't actually tried this yet (recipe is from allrecipes.com) but I bought the ingredients and I'm going to make it this weekend.

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iVillage Member
Registered: 11-05-2006
Sun, 05-11-2008 - 8:00am

V -- please do review once you try.

iVillage Member
Registered: 04-01-2004
Sun, 05-11-2008 - 8:52am
We have a few recipes using quinoa already but mostly as a salad.
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iVillage Member
Registered: 09-14-2004
Mon, 05-12-2008 - 9:20am
I made this on Saturday and it was wonderful!
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iVillage Member
Registered: 04-12-2008
Mon, 05-12-2008 - 1:53pm
We're Peruvian and my mom used quinoa in soups instead of rice or pasta and also she'd make it with a white cream sauce sort of like a Latino mac and cheese. I think she also put leftover ragu on it. I bet you can take laughing cow with a little feta and milk and have a nice side dish. Peruvians don't use quinoa in salads, but I think it's great in tabouleh. Your warm and nutty cinnamon recipe looks yummy, too. If you have Peruvian restaurants in your area, you'll notice that they don't have quinoa on the menu...it's comfort food. I like your share because it makes me look at quinoa outside of the box.
Peruvian tip for preparing quinoa- rinse it three times before cooking to get rid of the bitterness. I don't know why three times, but I just do it because that's what I was taught.
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