Oatmeal, you’ve met your match! For a hearty and nutritious breakfast try serving up quinoa instead! Quinoa is higher in protein and will keep you feeling full and energetic throughout your morning. While we love the flavor combination of cinnamon, pecans and peaches, why not get creative and add your favorite fruit or nut instead? We think this would be just as delicious with pistachios and strawberries or banana and walnuts.
Here’s a hint: Make a big batch of it over the weekend and enjoy all sorts of variations throughout the week!
2-1/2 cups water
1 cup uncooked quinoa, rinsed, drained
1/2 tsp. ground cinnamon
1-1/2 cups fat-free half-and-half
1/4 cup sugar
1-1/2 tsp. vanilla extract
2 cup frozen, unsweetened peach slices, thawed, sliced OR diced
1/4 cup chopped pecans, dry-roasted, coarsely chopped PLUS
2 Tbsp. chopped pecans, dry-roasted, coarsely chopped
- In a 3- to 4 1/2-quart round or oval slow cooker, lightly spray the slow cooker with cooking spray.
- Pour in the water. Stir in the quinoa and cinnamon. Cook, covered, on low for 2 hours or on high for 1 hour, or until the water is absorbed and the quinoa is tender.
- Just before the quinoa is ready, in a small bowl, stir together the half-and-half, sugar, and vanilla extract until the sugar has dissolved.
- Spoon the quinoa into bowls. Top with the peaches. Pour in the half-and half mixture. Sprinkle with the pecans.
TIP: Alternatively you can cook the quinoa on the stove according to directions, adding the cinnamon to the half-and-half mixture instead. Assemble in the same way.
Per serving: Calories 254, Total Fat 7.0g, Sat. Fat 0.5g, Carbohydrates 42g, Sugars 17g, Fiber 4g, Cholesterol 0mg, Protein 10g, Sodium 65mg.
This recipe is reprinted with permission from American Heart Association Healthy Slow Cooker Cookbook, Copyright © 2012 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc.
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