Quinoa Breakfast Pilaf

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Quinoa Breakfast Pilaf

 

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.

 

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

 

Rinse quinoa very well in a fine-mesh sieve and let drain. 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. Gently toss the quinoa with the fruit and almonds.

Serve with the warmed soy milk.