Cinnamon-Quinoa Breakfast Bowl

Makes: 4 servings

Active time: 10 minutes

Total time: 20 minutes

1 1/2 cups unsweetened almond milk

1 cup quinoa

2 tablespoons light brown sugar

1/2 teaspoon ground cinnamon, plus more for sprinkling

1/4 teaspoon salt

2 medium bananas, sliced

1/4 cup almond butter

1/4 cup sliced almonds, toasted

1. Combine almond milk, quinoa, brown sugar, cinnamon and salt in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, until the quinoa is tender, 10 to 15 minutes.

2. Divide the quinoa among 4 bowls; top each evenly with banana slices, almond butter and sliced almonds. Sprinkle each with a little cinnamon, if desired.

Recipe nutrition per serving: 382 calories, total fat: 16 g, saturated fat: 2 g, cholesterol: 0 mg, carbohydrates: 53 g, fiber: 7 g, total sugars: 16 g, protein: 12 g, sodium: 256 mg, potassium: 689 mg, phosphorus: 327 mg, iron: 3 mg, folate: 102 mcg, calcium: 297 mg, vitamin A: 185 IU

Quinoa with prunes

From Dr. Oz

Ingredients

Makes 1 serving

1/2 cup quinoa, rinsed

1 cup water

1 pinch nutmeg

1 tsp grated ginger

1 tbsp flax seed oil

1/3 cup chopped prunes

1/4 cup rice milk

Directions

In a small pot, stir 1/2 cup quinoa, a pinch of nutmeg and 1 tsp of grated ginger into a cup of water.

Bring to a boil. Reduce the heat, cover the pot and simmer for 10 minutes.

Stir in the prunes and rice milk. Cover again and cook another 5 minutes.

Before serving, stir in 1 tbsp of flaxseed oil.

Quinoa, Black Bean and Corn Salad

Great for summer picnics as a side or mix in grilled chicken to make a meal!

1 cup quinoa
6 cups water
one 15 oz can black beans, drained and rinsed
1 cup cooked corn kernels, drained
1/3 cup seeded and diced red bell pepper
1/2 cup seeded and diced green bell pepper
1/2 cup finely chopped red onion
1/4 cup thinly sliced scallions
1/4 cup cilantro

For the Sherry-Mustard Vinaigrette
1/3 cup extra virgin olive oil
3 T sherry vinegar
1 T Dijon Mustard
1/2 tsp salt
1/2 tsp freshly ground pepper
Pinch of sugar

Rinse quinoa in a fine mesh strainer under cold running water until the water runs clear.  Bring the 6 cups of water to a boil in a medium saucepan, add the quinoa, and cook until the grains are transparent throughout, about 12 minutes. Drain, rinse, and return to the saucepan.  Cover and dry the quinoa over low heat for 5 minutes.  Toss with a wooden spoon, then transfer to a large mixing bowl to cool.  Add the beans, corn, peppers, onion, and scallion.  Toss to combine well. Combine all the vinaigrette ingredients in a small bowl.  Whisk until the mixture slightly thickens.  Add the vinaigrette to the salad.  Taste and adjust seasoning. Cover and refrigerate. Just before serving, add the cilantro and toss. Serve the salad on lettuce leaves.