Delicious, nutritious, high-protein breakfast.
A great gluten-free alternative to oatmeal, this sweet and fruity quinoa is ideal for breakfast. Spring has been so timid here in Chicago, that we are still using winter fruits this time of year. This is a heartwarming and satisfying dish. Although this dish is best served immediately, if you are pressed for time in the morning, you can prepare it the night before and simply heat it on the stove again.
3/4 cup red quinoa
3/4 cup white quinoa
2 oranges or 4 mandarins
1 large apple
A few prunes
A few dried figs
A few dates
A handful walnuts
2 tsp vanilla extract
1 Tbsp molasses
Place both red and white quinoa in a large saucepan.
Cut the dried fruits in thin slices and roughly chop the walnuts.
Add the dried fruits and walnuts to the quinoa as well as 3 cups of water.
Bring to a boil and start simmering.
Meanwhile, prepare the fresh fruits. Peel the banana and oranges . You might leave the skin on the apple, simply cutting it in quarters to easily remove the core.
Slice all the fresh fruits thinly.
Add fresh fruits and bring back to a boil.
Add the vanilla and molasses.
Cover, turn down the heat and simmer to resume cooking, about another ten minutes or so.
Check for the consistency. When most of the liquids have been absorbed, turn off the heat and let sit for a couple of minutes before serving.
Serve in individual bowls with a spring of fresh mint. Bon appetit!