Creamy Quinoa with Dried Cranberries
The complex carbohydrates in quinoa provide sustained energy throughout the morning, while the little grain’s high protein content furnishes the building blocks for neurotransmitters manufactured by brain cells. It’s also rich in lignans, which are good for the heart.
- Bring soymilk, salt, and 1 cup water to a boil in saucepan. Stir in quinoa and cranberries, and reduce heat to medium-low. Simmer 15 to 20 minutes, or until liquid is absorbed and grains are tender, stirring occasionally. Remove from heat, and stir in maple sugar, cinnamon, ginger, allspice, and nutmeg. Serve warm, topped with more soymilk and pecans.