Everyone can enjoy this delicious start to the day!
Finally, a culinary truce! Omnivorian, vegetarian and vegan clients at Deerfield Spa in East Stroudsberg, Pennsylvania, agree that head chef Lorraine Luka’s Berry Nutty Quinoa is a delicious and nutritious way to kick off a fall day. “There are so many ways you can use quinoa!” raves Luka, who helps wellness spa-goers greet the day with this fruity variation, which is sweetened with agave nectar, spiced with cinnamon, and sprinkled with crunchy pecans and juicy blackberries. Deerfield frequently spotlights this superfood during lunch and dinner, too. “Quinoa is particularly good for vegetarians because it’s high in protein,” Luka says. “You can cook it with vegetable broth instead of water to add a savory flavor, and then add carrots, broccoli or green onions to it to make a cold salad.” Über-healthy Deerfield also subs out carb-heavy potatoes for this lean grain. But as Luka reports, whether in a sweet, hearty breakfast or a protein-rich lunch, quinoa pleases clients across the board.
Berry Nutty Quinoa
1 c. non-fat or soy milk
1 c. water
1 c. red quinoa (may require rinsing, see directions)
2 c. fresh blackberries
1/2 tsp. ground cinnamon
1/3 c. chopped pecans, roasted
Natural sweetener (agave nectar, dark honey or stevia)
Combine milk, water and quinoa in a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low, cover and simmer 15 minutes or until most of the liquid has been absorbed. Turn off heat; let stand covered 5 minutes. Meanwhile, roast the pecans in a dry skillet over medium heat about 3 minutes. Stir blackberries and cinnamon into quinoa; transfer to four bowls and top with pecans. Drizzle 1 teaspoon sweetener (or sprinkle stevia) over each serving.
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