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.

  • 4Servings


  • 1 1/2 cups vanilla soymilk, plus more for serving
  • 1/4 tsp. salt
  • 1 cup quinoa, rinsed and drained
  • 1/2 cup dried cranberries
  • 2 Tbs. maple sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground allspice or ground cloves
  • 1/4 tsp. ground nutmeg
  • 1/2 cup chopped, toasted pecans for sprinkling


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.

Nutrition Information

  • Calories: 362
  • Carbohydrate Content: 50 g
  • Fat Content: 15 g
  • Fiber Content: 6 g
  • Protein Content: 10 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 185 mg
  • Sugar Content: 17 g