Warm Breakfast Quinoa

Warm Breakfast Quinoa (“KEEN wa”)

Adapted from 101Cookbooks.com

Ingredients

1 c water

1 c milk of choice (dairy, almond, soy)

1 c quinoa

Toppings: cinnamon, real maple syrup, agave, berries, nuts, seeds, dry fruit, granola, etc.

Directions

Add water, milk and quinoa to a large saucepan, preferably a wide shallow pan with sides but a pot will do. Bring to boil then reduce heat, cover and simmer for 12-15 minutes. All the liquid will absorb so keep an eye on it so it doesn’t burn.

Once liquid is absorbed remove from heat and let sit, covered, for 5 minutes. To serve, top with fruit, nuts and seeds, and a little sweetener of your choice.

I usually have this warmed, but it’s good cold. This dish makes great leftovers, so cook it up on a Sunday for quick, healthy breakfasts all week! My favorite topping combo is cinnamon, blueberries, chia seed, pumpkin seeds, pecans and a drizzle of real maple syrup.

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Shaved Brussels Sprout Salad

Shaved Brussels Sprout Salad

Adapted from Food Network Kitchen

Ingredients

Dressing:

¾ c extra virgin olive oil

1 T honey

2 T red wine vinegar

2 tsp lemon juice

1 tsp whole grain mustard

Salad:

½ pound Brussels sprouts

¼ cup dried fruit (like cherries, currants, blueberries or cranberries)

1 crisp apple, diced

¼ c sliced almonds

Directions

1.     Mix dressing ingredients in a large bowl with a fork or whisk.

2.     Wash and shave the Brussels sprouts using the shredding plate on a food processor or sliced very thin using a chef’s knife. Add to dressing and toss to coat.

3.     Add remaining ingredients to bowl and mix.

4.     Serve salad right away or store in fridge. Keeps for 1-2 days. The sprouts got a tad soggy on day 2.