Quinoa with Blueberries and Strawberries

Quinoa is a perfect source of plant protein and full of nutrients and minerals such as iron, phosphorous, and calcium. This dish is perfect for breakfast or a nutritious mid-day snack. It's a great alternative to your favorite oatmeal breakfast. Use agave nectar or honey to sweeten it. It's also good with bananas and kiwis if you'd like to experiment.

Ingredients

• 1 cup red or tricolor quinoa
• 1 cup non-dairy milk (almond, soy, rice)
• 1 cup of water
• 1 tsp ground cinnamon
• 1/3 cup dried cranberries
• 1 1/2 tbsp agave nectar (or honey)
• 1 cup blueberries
• 1 cup strawberries, sliced
• 1/3 cup of chopped pecans or walnuts

Before using quinoa, rinse it in cold water. Without rinsing it well quinoa may turn out a bit bitter. Combine the rinsed quinoa, milk, water, cinnamon, and dried cranberries in a saucepan over medium heat. Bring to boil, reduce the heat to low, and let it simmer for 10-15 minutes until the water is absorbed. Add the agave nectar, berries, and walnuts. Serve warm. 

The original recipe can be found in "Vegan Cooking for Carnivores" by Roberto Martin. I highly recommend this book! The recipes are delicious and easy to make. My favorite part about the book is cooking tips from the chef himself. Click here to see the book on Amazon.