Cinnamon Quinoa with Peaches
2½ cups water
1 cup uncooked quinoa, rinsed well under cold running water and drained
½ teaspoon ground cinnamon
1½ cups fat-free half-and-half
¼ cup sugar
1½ teaspoons vanilla extract
2 cups frozen unsweetened peach slices, thawed and sliced or diced
¼ cup plus 2 tablespoons chopped pecans, dry-roasted and coarsely chopped
Lightly 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.