Cinnamon-cardamom Breakfast Quinoa

Ingredienser

1/2 cup (125 mL) quinoa

1/2 cup (125 mL) red quinoa

1 cup (250 mL) water

1/2 cup (125 mL) orange juice

3/4 tsp (4 mL) ground cinnamon

4 cardamom pods, crushed

1/4 tsp (1 mL) salt

1/2 cup (125 mL) chopped walnuts

1 cup (250 mL) raspberries

2 Tbsp (30 mL) agave syrup

Fremgangsmåte

Drain washed quinoa well in a large fine-mesh sieve.

Combine next 5 ingredients in a heavy medium saucepan.

Add quinoa, cover and bring to a boil. Reduce heat to low and cook, covered, until water is absorbed and quinoa is tender, about 20 minutes.

Remove pan from heat and let stand, covered, for 5 minutes. Fluff with a fork. Remove cardamom pods.

Divide quinoa among bowls and top with walnuts, raspberries and agave syrup.

1 serving: 310 Calories; 12 g Total Fat (2 g Mono, 8 g Poly, 1 g Sat);

0 mg Cholesterol; 44 g Carbohydrate; 6 g Fibre; 9 g Protein;

120 mg Sodium