Cherry Cinnamon Quinoa

 

By Jan Pinnington 
Healthy Hands Cooking

 

1-cup quinoa

2 cups water

1/4 cup raw or toasted sunflower seeds

1/4 cup dried cherries

1/4 tsp. ground cinnamon

1/4 tsp. dried mint

 

Directions:

1. Combine all ingredients in a rice cooker and turn power to cook.  Quinoa is done with rice cooker shifts to “warm”.

2. Quinoa can be served warm or packed in your child’s lunch and served at room temperature.

3. You can also add fresh chopped veggies such as celery, carrots and peppers to make a colorful, cold quinoa salad.

4. (May also be cooked in a large pot on the stove by bringing ingredients to a boil, and simmering with a lid for approximately 15 – 20 minutes.  When tender, remove from heat and fluff with fork.

 

 

Jan Pinnington is a Nutritional Consultant and Founder of Healthy Hands Cooking.  For more recipes, or to learn about their kids healthy cooking classes and instructor business opportunities, please visit www.HealthyHandsCooking.com

 

 

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