Wake up to a delightful breakfast and some fun facts. Fact: quinoa is a complete protein, which means it contains all of the nine essential amino acids. Fact: cranberries are a superfood that is available year-round. Fact: almonds may help reduce your risk of heart disease and diabetes. This recipe will fuel you through a long day, and make you a little smarter, just by reading it!
Yield: 4 servings | Serving Size: 1 cup | Calories: 307 | Total Fat: 9 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 101 mg | Carbohydrates: 51 g | Dietary Fiber: 5 g | Sugars: 15 g | Protein: 8 g | SmartPoints: 11
- 1 cup quinoa
- 2 cups apple juice (unsweetened)
- 1 teaspoon ginger, freshly grated
- 1/4 teaspoon salt
- 1/4 cup coconut milk
- 1 cup sweet potato, peeled, seeded, diced
- 1/3 cup water
- 2 tablespoons toasted almonds
- 2 tablespoons dried cranberries or raisins
- 1/2 cup diced apples (optional)
- Rinse and drain quinoa and place in a medium sized pot. Add apple juice, ginger and salt. Cook on medium heat till it comes to a boil. Cover and simmer (stirring occasionally) for about 15 minutes until liquid is evaporated.
- Meanwhile in a microwave safe bowl add 1/3 cup water and sweet potato. Cover bowl and cook for about 3 minutes. Give it a stir and cook for 2 minutes more until potato is fork tender.
- Take potato out of bowl and place in a food processor or blender and process until smooth and pureed.
- Once quinoa is cooked, fluff with a fork and whip in sweet potato puree and coconut milk. Cook uncovered over low heat for about 5 minutes more to thicken up, stirring occasionally.
- Evenly divide quinoa in 4 bowls and top with almonds, dried fruit, and apples if desired.
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