I’m Emily.
I blog, write, teach, and cook.

Uncle John sent me this NPR article yesterday, which explains the benefits of quinoa. At the bottom of the article are a few quinoa recipes. I made this one for dinner (I know, it says it’s a breakfast porridge) last night.

Ingredients:

• 2 cups of water
• 1 cup quinoa
• 1/2 teaspoon ground cinnamon
• 1/2 cup of dried apricots
• 1/4 cup of sliced almonds*
• Milk (to taste)
• Brown sugar, honey, or Agave Nectar (to taste)

*Instead of measuring this out, I sprinkled almonds on the top of each bowl

This wasn’t in the original recipe, but when I make it again I will add:

• One granny smith apple, chopped into small pieces (for a tart flavor, to contrast the sweetness)
• Dried cranberries

Directions:

1) Boil the two cups of water, and add the quinoa.

2) Reduce the heat to a simmer and cook for five minutes.

3) Add the cinnamon, apricots, cranberries, etc. Continue simmering until the water is absorbed.

4) Add the almonds, milk, and sweetener of choice.

We at this with a green salad, since we were having it for dinner.