January 1, 2011
Yield: 4 servings.
2 cups 1% reduced-fat milk
1 cup quinoa
1/3 cup dried cranberries or raisins
1 Tbsp. butter
1/3 cup chopped Georgia pecans, toasted
1 Tbsp. honey or brown sugar
¼ tsp. cinnamon
1/8 tsp. freshly grated nutmeg
as desired for garnish, chopped toasted Georgia pecans, milk, honey or brown sugar
Bring milk to a boil in a medium saucepan. Stir in quinoa, cranberries and butter. Cover, reduce heat and simmer 15 minutes or until quinoa is tender and liquid is absorbed. Remove from heat. Stir in 1/3 cup toasted pecans, honey or brown sugar, cinnamon and nutmeg.
Spoon quinoa mixture evenly into four bowls. Top each serving with additional chopped toasted pecans, milk, honey or brown sugar as desired.
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