Anticiplate

I have never cooked quinoa (keen-wa) before. Actually, come to think of it, I don’t even think I have ever eaten it! I got inspired to use this grain from my blogger friend Dani Spies. She has been featuring quinoa on her beautiful blog for a couple of weeks now.  So, I decided that I just HAD to make it, and see what the buzz was about. 

A couple of interesting facts about quinoa (that I got right off of the box):

1. 1.It contains more high-quality protein than ANY other grain. For example, in my whole recipe, you are getting 24 grams of protein (not including the milk and the nuts!)

2. 2.It can stand alone as a complete protein because it contains all the essential amino acids in a balanced pattern (rather than having to pair the grain with a bean, like kidney beans and rice). 

3. 3.It contains no gluten (for all the gluten-free/wheat-free dieters). 

Quinoa can be prepared in so many ways. Today, I decided to make it sweet, but it can also be used as a savory side dish (think pilaf), in soups, or salad. I love its slightly nutty flavor and grainy texture. It is a great alternative to cous cous, oatmeal, or even rice. 

Serves 2

Prep time: 5 minutes

Cook time: 20 minutes (including cooking Quinoa)

1 c. quinoa (uncooked)

1 c. milk (I used 2 %)

2-3 tbsp. pure Grade A maple syrup (not Aunt Jemima light!)

pinch of cinnamon

1 tbsp. salted butter

1/2 banana, sliced

1/4 c. dried cherries

1/4 c. chopped pecans

Combine 1 c. uncooked quinoa with 2 c. water. Bring to a boil. Turn on low and cook, covered for 15 minutes (just like rice). 

After quinoa is cooked, combine 2 1/2 c. cooked quinoa with milk, maple syrup, cinnamon, and butter. Heat over low for about 5 minutes until mixture combines. 

Top with sliced bananas, pecans, and dried cherries. Finish off with another small pinch of cinnamon.