- 1 cup Alter Eco Red Quinoa
- 2 cups cold water or apple juice
- Pinch salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/8 teaspoon/pinch cardamom
- 1/8 teaspoon/pinch nutmeg
- 1/2 apple, cored, quartered and sliced
- 2 tablespoons real maple syrup
- 1/4cup pecans, chopped
- 1/4cup dried cranberries (optional)3 tablespoons olive oil
The night before, place quinoa in a fine
strainer and rinse it well by running fresh
water through it until the water runs clear, about
1 minute. In a saucepan, add the cold water.
quinoa, spices, and apple slices. Bring to a boil.
While the mixture is heating, put the pecans in a
small skillet and toast on medium high until
fragrant, moving skillet frequently, about 2-3
minutes. When finished toasting, remove from
skillet and set aside for morning. As the quinoa
reaches boiling point, remove from heat and
cover. If desired, add the apples and cranberries
to let them warm and soften. Leave covered on
the stove overnight.
In the morning, the quinoa mixture should
have absorbed nearly all of the water. Make
sure there is 1/4 cup liquid left in the mixture,
adding water if necessary. Heat on low, stirring
gently to prevent scorching, until warm enough
to eat. Transfer to breakfast bowls, drizzle the
maple syrup, sprinkle pecans and cranberries on
top. Serve immediately.
Slow-Cook Method: Instead of toasting and
boiling, try putting the rinsed quinoa, spices, and
apples in the crock-pot on low before bed.
Serving Suggestion: Instead of maple syrup,
try adding a pat of butter and sprinkling on some
Alter Eco Mascobado Sugar.