Guest guest Posted July 17, 2002 Report Share Posted July 17, 2002 Quinoa Breakfast Pilaf From Miavita The Inca called quinoa the " mother grain, " and North Americans are just beginning to explore its possibilities. The small, bead-shaped grains are high in protein and contain all eight essential amino acids. Look for quinoa at whole foods stores. If you like, add a little more sugar to the recipe to make a superb cold-weather dessert. Ingredients 1 cup (7 oz/210 g) quinoa 2 cups (16 fl oz/480 ml) water 1 teaspoon natural cane sugar 1 - pinch sea salt 1/3 cup (2 1/2 oz/75 g) dried cranberries 1/3 cup (2 1/2 oz/75 g) currants 1 tablespoons sliced almonds, toasted 1 1/2 cups (12 fl oz/360 ml) 1% vanilla soy milk, warmed Preparation - Estimated cooking time: Under 30 minutes - 1 Rinse quinoa very well in a fine-mesh sieve and let drain. 2 In a medium saucepan, combine water, sugar and salt. Bring to a boil, stirring to dissolve the sugar. Add the quinoa. Reduce the heat to medium, cover and simmer for 15 minutes. Remove the pan from the heat and let stand, covered, for 5 minutes more. 3 Gently toss the quinoa with the fruit and almonds. Serve with the warmed soy milk. Nutritional Analysis Number of Servings: 4 servings Per Serving Calories 283 Carbohydrate 55 g Fat 4.3 g Fiber 4 g Protein 8 g Saturated fat 0.4 g Sodium 77 mg ===== Language is an expression of thought. Everytime you speak, your mind is on ParadeMark 12: 30,31 Autos - Get free new car price quotes http://autos. Quote Link to comment Share on other sites More sharing options...
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