A rich and creamy alternative to everyday oatmeal. Recipe courtesy of Oregon State University Dietetic Intern Julie Thomas, MS
This one-dish breakfast is gluten free and a great source of protein and calcium. Add extra milk for a thinner consistency and extra calcium!
2 cups low fat or nonfat milk
1 cup uncooked quinoa
¼ cup honey or brown sugar
¼ teaspoon cinnamon, plus more to taste
¼ cup sliced or slivered almonds
¼ cup dried currants, chopped dried apricots, or fresh berries
Rinse the quinoa thoroughly. Bring the milk to a boil in a medium saucepan. Add the quinoa and return to a boil. Cover, reduce heat to medium-low, and simmer until most of the liquid is absorbed (about 12-15 minutes). Remove from heat and fluff with a fork. Stir in remaining ingredients, cover, and let stand for 15 minutes.
Serving size: about 1 cup
320 calories, 5 g total fat, 0.5 g saturated fat, 59 g carbohydrates, 12 g protein, 4 g fiber, 70 mg sodium, 290 mg potassium, 96 mg magnesium, 172 mg calcium