experiencelifemag.com Print › | Back › Quinoa-Couscous Breakfast Cereal Serves six From Conscious Cuisine March 2008 3 cups unsweetened apple juice 2 cups water 1 cup quinoa 1/4 cup dried cranberries 1/4 cup dried blueberries 1/4 cup chopped dried apricots 1/4 cup raisins 1 tsp. ground cinnamon 1/2 tsp. ground allspice 1 cup whole-wheat couscous 1/2 cup soymilk, rice milk or fat-free milk (optional) In a medium saucepan combine the apple juice and water. Bring to a simmer over medium heat. Rinse the quinoa in a fine mesh strainer, swishing until water runs clear. Heat a medium sauté pan over medium heat; add the quinoa and toast, stirring constantly until the grains begin popping, two to three minutes. Add the quinoa, dried fruits and spices to the saucepan. Simmer, stirring occasionally, until the quinoa is clear and soft, 12 to 15 minutes. Stir in the couscous. Remove pot from heat and cover. Let stand until the couscous has absorbed the liquid and is fluffy, five to seven minutes. Stir in the soymilk, if desired. Per 1/2 cup: Calories 180; Protein 4 g; Total Fat 1.5 g; Saturated Fat 0 g; Carbohydrates 40 g; Dietary Fiber 3 g; Cholesterol 0 mg; Sodium 10 mg

Quinoa-Couscous Breakfast Cereal

Serves six

3 cups unsweetened apple juice
2 cups water
1 cup quinoa
1/4 cup dried cranberries
1/4 cup dried blueberries
1/4 cup chopped dried apricots
1/4 cup raisins
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1 cup whole-wheat couscous
1/2 cup soymilk, rice milk or fat-free milk (optional)

In a medium saucepan combine the apple juice and water. Bring to a simmer over medium heat.

Rinse the quinoa in a fine mesh strainer, swishing until water runs clear. Heat a medium sauté pan over medium heat; add the quinoa and toast, stirring constantly until the grains begin popping, two to three minutes.

Add the quinoa, dried fruits and spices to the saucepan. Simmer, stirring occasionally, until the quinoa is clear and soft, 12 to 15 minutes. Stir in the couscous. Remove pot from heat and cover. Let stand until the couscous has absorbed the liquid and is fluffy, five to seven minutes.

Stir in the soymilk, if desired.

Per 1/2 cup:
Calories 180; Protein 4 g; Total Fat 1.5 g; Saturated Fat 0 g; Carbohydrates 40 g; Dietary Fiber 3 g; Cholesterol 0 mg; Sodium 10 mg

Print | Email | Comment | Subscribe | Give a Gift | Read Comments

February 29, 2008

Trina says:

I've cooked quinoa for breakfast but I've never heard of toasting it before. This sounds like a great idea and I bet it would give it a little more flavor. I wonder if this could be refrigerated and reheated for a quick breakfast. Thanks for another great recipe idea!!

February 25, 2008

Dan Goodman says:

I LOVE Quinoa! But instead of going threw all the trouble of acquiring a bunch of ingredients, why not simply buy ready made Quinoa? :-) I've been buying Quinoa in a variety of read to heat and serve flavors (Spiced Apple Raisin, Chai Almond, Orange Date, Chocolate and Natural) from Alti Plano Gold, for the last two years. Members of the Organic Trade Association, they also donate 2% of their profit to the world Food Programme's school feeding project in Ecuador. I highly recommend Alti Plano Gold's Quinoa breakfast cereals for their ease of use and great taste. You can visit their website by going to: http//www.altiplanogold.com