Oatmeal, you met your match! For a hearty and nutritious breakfast trying to serve until quinoa instead! Quinoa is higher in protein and you feel full and energetic throughout your day. While we love the cinnamon flavor combination, pecans and peaches, why not get creative and add your favorite fruit or nut instead? We think it would be equally delicious with pistachios and strawberries or bananas and nuts
Here's a hint :. Make a big batch of this weekend and enjoy all sorts of variations throughout the week
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Ingredients
Cooking spray
2-1 / 2 cups of water
1 cup uncooked quinoa, rinsed, drained
1/2 c. ground cinnamon
1-1 / 2 half and half cups nonfat
1/4 cup sugar
1-1 / 2 c. vanilla extract
2 cup frozen, unsweetened sliced peaches, thawed, sliced or diced
1/4 cup chopped pecans, dry roasted, coarsely chopped PLUS
2 c. chopped pecans, dry roasted, coarsely chopped
Directions
- by a 3 to 4 1 / round 2-quart or oval slow cooker, lightly spray the crockpot with cooking spray.
- Pour in water. Stir in the quinoa and cinnamon. Cook, covered, over low heat for 2 hours or on high for 1 hour, or until water is absorbed and quinoa is tender.
- Just before quinoa is ready, in small bowl, combine half-and-half, sugar and vanilla until the sugar is dissolved.
- Pour the quinoa into bowls. Top with peaches. Pour in half and half mixture. Sprinkle pecans
TIP :. Otherwise, you can cook quinoa on the stove according to directions by adding cinnamon in half and half mixture instead. Assemble in the same way
Nutrition Facts
Serves 6.
Per serving: Calories 254, Total Fat 7.0g, Sat. 0.5g Fat, Carbohydrates 42g, sugar 17g, fiber 4g, Cholesterol 0mg, Protein 10g, sodium 65mg.
This recipe is reprinted with permission of the 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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