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Honey Harvest Quinoa

1 13 cups quinoa
2 23 cups water
1 small golden delicious apple, cored and cut into chunks
14 cup dried cranberries
12 cup pecans
12 cup low-fat milk, plus more for serving
2 tablespoons honey, plus more for serving
12 teaspoon ground cinnamon
4 teaspoons unsalted butter (optional)


Add the quinoa in a fine-mesh strainer and rinse under the tap; put the rinsed quinoa in a saucepan with the water. Bring to a boil, then decrease heat to a simmer; cover and cook for 5 minutes. Add the apple chunks and cranberries and continue to cook, covered over low heat, until the water is absorbed, about 10 minutes. In the meantime, toast the pecans in a dry skillet over med-high heat, stirring often, until fragrant, about 2 minutes. Let cool, then coarsely chop. When the quinoa is cooked, stir in 1/2 cup of milk, 2 tablespoons honey, and the cinnamon; cook until the milk is heated through, about 1 more minute. Spoon the cereal into serving bowls and top with the toasted pecans and butter, if using. Serve with additional honey and milk to taste.

Source: www.food.com