Cinnamon Quinoa with Peaches
Cinnamon Quinoa with PeachesIngredientsCooking spray2½ cups water1 cup uncooked quinoa, rinsed well under cold running water and drained½ teaspoon ground cinnamon**********1½ cups fat-free half-and-half¼ cup sugar1½ teaspoons vanilla extract2 cups frozen unsweetened peach slices, thawed and sliced or diced¼ cup plus 2 tablespoons chopped pecans, dry-roasted and coarsely choppedDirectionsLightly spray the slow cooker with cooking spray. Pour in the water. Stir in the quinoa and cinnamon. Cook, covered, on LOW for 2 hours or on HIGH for 1 hour, or until the water is absorbed and the quinoa is tender.Just before the quinoa is ready, in a small bowl, stir together the half-and-half, sugar, and vanilla until the sugar has dissolved.Spoon the quinoa into bowls. Top with the peaches. Pour in the half-and half mixture. Sprinkle with the pecans. A perfect breakfast dish. Makes 6 servings.This recipe is reprinted with permission from American Heart Association Healthy Slow Cooker Cookbook, Copyright © 2012 by the American Heart Association.