Warm and Nutty Cinnamon Quinoa

I am LOVING quinoa right now. It is so good for you and I just love the flavor and texture. It is so versatile and can be used for breakfast, lunch, or dinner. I found this recipe on a website called 101 Cookbooks. This is such a wonderful, healthy breakfast I couldn't help but share it! I may have just found my new favorite breakfast!

Warm and Nutty Cinnamon Quinoa

(4 servings)

1 cup milk

1 cup water

1 cup quinoa*

2 cups berries (I used a frozen triple berry mix, thawed)

1/2 t cinnamon

1/3 cup pecans, toasted (you can use whatever nuts you like)**

honey or agave, to taste

In a medium pan mix together milk, water and quinoa. Bring to a boil over high heat. Reduce heat and simmer until all the liquid is absorbed (about 15 minutes). Add the berries and cinnamon and fold to combine. Top with nuts and honey.

*Some quinoa needs to be rinsed before using otherwise you get a bitter taste. I use Bob's Red Mill and have never had this happen but I know other brands can be bitter if not rinsed before using.

** To toast nuts place them in a single layer on a cookie sheet and cook in a 350 oven for 5-7 minutes.

Quinoa and Vegetable Stew with Chicken

I found this recipe over at Picky Palate. I absolutely LOVE soup (have I mentioned this before?) and am always looking for new recipes to try. I love this soup. And next time I am going to make it without the chicken, it was not necessary to me. The Quinoa has a lot of protein in it so you don't even need the chicken if you don't want it.

Quinoa and Vegetable Stew with Chicken

(8-10 servings)

2 T olive oil

1 large onion, chopped

4 stalks of celery, chopped

4 large carrots, sliced

2 cups sweet peppers, chopped

1 large zucchini, quartered and sliced

64 oz chicken or vegetable broth

1-15 oz can petite diced tomatoes

5 Yukon Gold potatoes, scrubbed and cubed into one inch pieces

3 cups cooked Quinoa

4 skinless, boneless chicken breasts, cooked and shredded (I used my fav Rotisserie chicken from Sam's)

2 T Dijon Mustard

1 T hot sauce

1 cup fresh parsley, chopped

Kosher salt, fresh cracked pepper and garlic salt with parsley to taste

Heat oil in a large pot over medium heat. Saute Onion, celery, carrots, peppers and zucchini until softened, about 5 minutes. Stir in chicken broth, tomatoes and potatoes. Bring to a boil over high heat and then reduce heat and simmer until potatoes are tender, about 10 minutes. Reduce heat to low and add quinoa, chicken, mustard, hot sauce, salt, pepper, and garlic salt to taste. Stir in fresh parsley and simmer until ready to serve.