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4-6
Easy
By Patricia Green and Carolyn Hemming
Published 2011
Shake off the chill of cooler mornings with this filling and satisfying hot cereal.
Combine the quinoa and water in a large saucepan and bring to a boil. Add the cranberries, dates, flax, cinnamon and nutmeg. Cover and reduce to a simmer. Cook for about 17 minutes, until the quinoa is tender. Remove from the heat and stir in the vanilla. Serve with brown sugar and milk, rice milk or yogurt, if desired.
