A good source of protein, as well as a host of other energy-generating nutrients, quinoa with fruit and nuts becomes a breakfast for champions with this recipe. It also makes a nice pick-me-up in mid-afternoon. This recipe was a big hit at US Botanic Garden in Washington DC on January16, 2014, and at Brookside Gardens in Wheaton on January 22 2014. Danielle demoed it.
2 apples, peeled, cored and cut into ½ -inch chunks
2 T olive oil
1 C quinoa, rinsed and drained
2 C almond milk, vanilla or plain
½ t cinnamon
¼ C dried cranberries
¼ C dried apricots or dried apples, roughly cut
¼ C sliced or slivered almonds, toasted
Maple syrup- to taste
Preheat oven to 350. Put the apple chunks on a cookie sheet and drizzle with olive oil. Toss to coat well. Roast them in the oven for 20-25 minutes until tender and edges are browned. Set aside to cool.
Toast the almonds in a sauté pan over medium-low heat or in a toaster oven, until fragrant and very light brown. Transfer to a bowl to cool.
Make the quinoa: rinse and drain the quinoa, toast in a dry, medium saucepan over medium heat for 3-5 minutes. The quinoa will make a popping sound and begin to smell nutty. Add the almond milk and cinnamon, cover and bring to a low boil, reduce heat. Cook until the almond milk is absorbed and the quinoa appears uncurled, about 15-20 minutes. Add the dried fruit, nuts and roasted apples. Mix well. Adjust for sweetness with maple syrup. Serve with plain yogurt, if desired. Serves 4-5.
