It’s officially Fall so this recipe seems fitting. I am sharing it from MY food blog, Slice of Sassy. I love Quinoa. I like the texture and the nuttiness of it but some are not fans (my husband, for instance). This recipe makes enough to feed two people so I stick one serving back in the fridge and reheat the next day. I think it might taste even better on day two. Another interesting fact about Quinoa – my oldest daughter loves to call it “KIN-OH-UH” just to drive me nuts. In case you thought that’s the correct way to say it, let me help… “Keen-Wha” is the correct pronunciation 🙂
Ingredients:
1/2 cup quinoa, rinsed
3/4 cup coconut milk
2 tsp. vanilla flavoring
1/2 tsp. cinnamon
1 apple sliced and lightly broiled
1/4 c. pecans, toasted
2 tbsp. brown sugar
Place pecans and apples on shallow baking sheet. Sprinkle with brown sugar and place under low broiler until pecans and apples are lightly toasted.
Meanwhile, combine quinoa, coconut milk, cinnamon and vanilla in a saucepan and bring to a boil.
Reduce to simmer, cover and cook for 15 minutes.
Divide quinoa into two bowls for serving.
Sprinkle with cooked pecans and apples.
Drizzle additional coconut milk or sprinkled cinnamon on quinoa, if desired.
Serves 2.
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