Apple-Cranberry Breakfast Quinoa

Taking inspiration from last week’s quinoa cookie, a leisurely hot breakfast quinoa was made on an uncommonly chilly summer morning: apples, cinnamon, star anise, pumpkin seeds, and dried cranberries were all tossed in, and set to simmer. The result: honey-sweetened and milky-creamy, only a bit of maple syrup was added in the end to balance out a very tasty and wholesome breakkie.

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Recipe: Apple-Cranberry Breakfast Quinoa
Adapted from Leite’s Culinaria
Serves: 4-6
Time: 30 mins
1 1/2 cups quinoa
3 cups water
3 cups milk
6 small apples – peeled and chopped (2 1/2 cups)
2 whole star anise
1 tsp cinnamon 
2 – 3 tsp vanilla extract
100g dried cranberries
2 large tablespoons honey
50g pumpkin seeds – chopped
maple syrup
1) Rinse quinoa well. Combine a med pot, quinoa and water. Bring to boil. Reduce to simmer. Add milk, apples, anise, cinnamon, vanilla, cranberries and honey. Let simmer 20 – 25 minutes, until thickened.
2) Remove the start anise, top with pumpkin seeds and maple syrup.