Spiced Breakfast Quinoa

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Quinoa is often turned into a creamy hot breakfast cereal in Bolivia, where much of the world’s quinoa is grown. This healthy breakfast quinoa recipe is a hot cereal that is infused with an aromatic chai-inspired blend of spices–cinnamon, nutmeg, and ginger.

Yield: 2 servings, scant 1 cup each
Active Time: 20 minutes
Total Time: 45 minutes

To Make Ahead: Cover and refrigerate for up to 1 day; serve cold or reheat over low heat or in the microwave; thin with water or milk as desired.

Recipe Ingredients
1/2 cup quinoa
1 cup low-fat milk
1 cup water
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
Pinch of salt
2 tablespoons honey
1/2 teaspoon vanilla extract
1 large egg white
2 tablespoons currants or raisins

Recipe Preparation
1. Place quinoa in a fine-mesh sieve and rinse well with cold water. Heat a medium saucepan over medium-high heat. Add quinoa and cook, stirring, until the grains are separated and smell fragrant, 2 to 4 minutes. Stir in milk, water, cinnamon, nutmeg, ginger and salt. Bring to a boil. Reduce heat to maintain a simmer and cook uncovered, stirring occasionally, until the quinoa is tender, 20 to 25 minutes. Remove from heat. Stir in honey and vanilla.
2. Whisk egg white in a small bowl with 1 tablespoon of the hot cereal. Repeat with 5 more tablespoons until the egg white is completely incorporated. Stir in currants (or raisins). Return the cereal to the saucepan and cook, stirring, over medium-low heat until thickened slightly, 1 to 2 minutes.

Recipe Nutrition
Per serving:
311 calories
Fat:  4 g fat (1 g sat, 1 g mono)
Cholesterol:  6 mg
Carbohydrate:  58 g
Added sugars:  17 g
Protein: 12 g
Fiber: 4 g fiber
Sodium:  161 mg
Potassium: 547 mg
Magnesium: 26% daily value (DV)
Folate: 22% DV
Calcium: 19% DV
Potassium: 16% DV
4 carbohydrate servings
Exchanges: 2 starch, 1/2 fruit, 1 other carbohydrate, 1/2 low-fat milk

Recipes © 2004-2013 Eating Well, Inc. All rights reserved. Reprinted with permission.

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