I’m not sure which is more important in terms of breaking new — my love for a quinoa dish…or Ron Zook being fired as the University of Illinois’ head football coach. Either way, the Illini and I are heading towards bigger and better things.
For the Illini, maybe a winning next season (or at least not finishing out the season 0-6…), and for me, a protein and fiber-rich breakfast…that’s super low in sodium. A hungry Nicole come 10am is not a pretty sight.
I need some staying power as my already long Monday is going to be all the more torturous thanks to my undeserved ticket that I’m going to fight this morning in court. I have proof of my innocence, darn it! (No, seriously, I’m innocent.) And I don’t know about anyone else, but my days are all sorts of off. All day Saturday, I thought it was Sunday…and yet, today should totally not be Monday.
I even whipped this recipe up yesterday to reheat throughout the week. Good thinking, self. I love my elaborate breakfasts without any weekday morning prep.
And, I love quinoa (a food I previously declared a distaste for). The combination of almond, orange, cinnamon, and apricot is so, so good! And the finishing touch of ricotta, along with the creaminess from the milk, sends it over the top. Your morning dose of fiber just got a whole lot more interesting!
Sweet Breakfast Quinoa with Apricots and Almonds slightly adapted from Food and Wine, February 2011 and Wallflower Wonderland
1 cup quinoa, rinsed
2 cups skim milk
1/4 cup almonds, chopped or slivered
1/2 cup dried apricots, chopped
3 Tbsp pure maple syrup
1/2 tsp orange zest, finely grated
1/2 tsp cinnamon
1/4 cup low-fat ricotta
In a small saucepan, combined the quinoa and milk and bring to a boil. Cover and cook over low heat until the milk has been absorbed and the quinoa is tender, about 15 minutes. Lightly fluff the quinoa with a fork; add the almonds, apricots, maple syrup, orange zest and cinnamon and stir well until heated through.
Top each portion of quinoa with a tablespoon of ricotta and serve. Yield: 4 servings.
Nutrition Information (per serving): 353 calories; 7 g. fat; 4 mg. cholesterol; 114 mg. sodium; 60 g. carbohydrate; 5.3 g. fiber; 13 g. protein
Result: Sweet and protein and fiber-packed for a healthy, filling breakfast. This can be reheated throughout the week for breakfast and comes together quickly. While I loved the apricots in this recipe, you could certainly use dried cranberries, raisins, etc. The original recipe called for cooking the quinoa in water, but I find that using fat-free milk makes it much more creamy and rich without adding many calories. Plus, you get in a half serving or dairy by using milk 😉 Enjoy!
Have a great week!