January always reminds us that we need to eat healthier. We have those few extra pounds we gained over the holidays from eating more than we should have. This is the perfect time to try some new recipes using whole grains. Be brave. Have you always wanted to try quinoa (pronounced KEEN-wa)? Try our recipe of the month, Apricot Breakfast Quinoa. Add some quinoa to your next batch of chicken noodle soup or corn chowder. Quinoa is a great source of protein and cooks in about 15 minutes. Use quinoa to make a salad using tomatoes, onions, cucumbers, mint, parsley, lemon juice and olive oil.
Apricot Breakfast Quinoa Quinoa
1 cup quinoa, rinsed
2 cups water
1 tablespoon extra virgin olive oil
1/4 cup slivered almonds
4 tablespoons honey
1/2 cup dried apricots, cut into 1/2″ pieces
1/2 cup organic raisins, rehydrated
1/2 teaspoon finely grated orange peel
1/2 teaspoon cinnamon
1/4 cup fresh ricotta (I love goat milk ricotta)
In small saucepan, cover quinoa with water and bring to boil.
Cover and cook over low heat until all the water is absorbed and quinoa is tender, about 15 minutes. Fluff with fork and cover.
In medium skillet, heat the olive oil. Add almonds, apricots, rehydrated raisins, honey, orange peel and cinnamon.
Combine quinoa with fruit mixture. Top with a generous tablespoon of ricotta and serve.
You can make the quinoa ahead and keep in refrigerator for up to 5 days. Just reheat and enjoy.