Cinnamon Walnut Quinoa With Raisins Breakfast Week Recipes

Steps:

• Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.
• Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.
• Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.

Steps:

• In a medium saucepan, bring 4 cups of water to a boil. Add the quinoa with a pinch of salt. Once it returns to a boil, reduce the heat, cover and cook for about 15 minutes.
• As the quinoa nears the end of its cooking time, stir in the sweetener and the cinnamon. Remove from heat once it has finished cooking.
• Sprinkle the chopped walnuts and raisins/cranberries over the top.
• Serve warm with or without milk or yogurt.
• Serve with a side of fresh fruit.