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Creamy Quinoa with Dried Cranberries

Adapted from Vegetarian Times, May 2008
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. Quinoa is also rich in lignans, which are heart-healthy.

Makes four 1-cup servings

1 1/2 cups vanilla soymilk, plus more for serving
1/4 tsp. salt
1 cup rinsed and drained NOW Real Food® Organic Quinoa*
1/2 cup dried cranberries
2 Tbsp. 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 NOW Real Food® Pecans*
  1. Bring soymilk, salt, and 1 cup water to a boil in saucepan. 
  2. Stir in quinoa and cranberries, and reduce heat to medium-low. 
  3. Simmer 15 to 20 minutes, or until liquid is absorbed and grains are tender, stirring occasionally.
  4. Remove from heat and stir in maple sugar, cinnamon, ginger, allspice, and nutmeg. 
  5. Serve warm, topped with pecans and more soymilk.
Per serving:
362 Calories
10 g Protein
15 g Total Fat (1 g Saturated Fat)
50 g Carbohydrates
0 mg Cholesterol
185 mg Sodium
6 g Fiber
17 g Sugars

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