Perfect for cool mornings!
Cranberry Almond Breakfast Quinoa
1 cup quinoa, rinsed
2 cups water
1 tablespoon olive oil
1/4 cup slivered almonds
1/2 cup dried cranberries
1-2 tablespoons pure maple syrup (or other healthy sweetener)
1/2 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
1/4 cup fresh ricotta (optional)
In a small saucepan, cover the quinoa with the water and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender; about 15 minutes. Lightly fluff the quinoa with a fork and cover it again.
In a medium skillet, heat the olive oil. Add the almonds and cook over moderate heat, stirring a few times, until golden brown, about 2 minutes. Add the cranberries, maple syrup, orange zest and cinnamon and stir well until heated through.