Well… I am going to try this recipe tomorrow… thought I would share… this is a big step for me… I am trying to put more fiber in my diet that is gluten free – I am using the book “The Full Plate Diet” to guide me a bit on the gluten free fibers I can sneak into each meal… the magic number seems to be 45 grams of Fiber a day to loose weight…
Note: A quick note: always rinse your quinoa before cooking. Most quinoa varieties are nice & clean, but there is still this residual taste that clings to anything you make w/it unless you rinse it. (use a fine mesh sifter to rinse the quinoa in…)
Ingredients:
- 1 cup organic 1% low fat milk**
- 1 cup water
- 3 tbsp butter
- 1 cup organic quinoa (rinse before using)
- 2 cups fresh blackberries, organic preferred (or apples***/cranberries/raisins/bananas/blueberries/strawberries/ raspberries)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon Madagascar Vanilla – organic (I use Rondelle)
- 1/3 cup chopped pecans, toasted* (or walnuts or almonds!)
- 4 teaspoons organic agave nectar, such as Madhava brand
Directions:
1. Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat.
2. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed.
3. Turn off heat; let stand covered 5 minutes.
4. Stir in fruit, vanilla, butter and cinnamon; transfer to four bowls and top with pecans.
5. Drizzle 1 teaspoon agave nectar (to taste) 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.
** Try experimenting with a little coconut milk for dairy free
*** Try mixing the apple with the cinnamon and let the natural juices soak up the cinnamon before mixing!
