oftt

Breakfast Quinoa with Dried Cherries, Raisins, and Pecans

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Makes 2 main or 4 side servings
Yields about 2 1/2- 3 cups

1/2 cup dry quinoa, rinsed
1 1/4 cup boiling water
1 tablespoon Smart Balance light buttery spread, melted
1 tablespoon brown sugar
1/4 teaspoon pinch of salt
1/4 teaspoon ground cinnamon
1/4 teaspoon pure vanilla extract
1/8 cup dried cherries
1/8 cup mixed raisins
1/4 cup pecans, lightly toasted

To toast the pecans, place in a small, dry skillet over medium heat. Shake the pan handle in a back-and-forth a few times for about 2 minutes, or until nuts are lightly toasted and fragrant.

In a small, heavy bottomed sauce pan, bring water to a boil. Pour the uncooked quinoa in a fine-mesh sieve; rinse and drain. (This helps remove some slight natural bitterness from the grains). Add the rinsed quinoa to the sauce pan, bring to a boil, then cover and reduce to a simmer for about 15 minutes, or until the quinoa absorbs the water, puffs up, and turns translucent. If the water has evaporated before the quinoa is cooked, just add a bit more water. They should maintain a slight crunch when cooked.

Meanwhile, in a small pan over medium-low heat, add butter, brown sugar, salt, cinnamon, and vanilla. Stir until melted. Pour over cooked quinoa, and add dried fruit and nuts. Toss until combined. Serve hot or at room temperature.

 

- Recipe courtesy of Susan Russo

 

 

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