Cinnamon Quinoa with Peaches – Delicious Decisions

Courtesy of heart.org

A bowl of hot quinoa topped with sweetened fat-free half-and-half and peaches makes a nutritious, protein-rich breakfast. The quinoa doesn’t need tending to while it cooks, allowing you to get yourself and the kids ready for the day while the slow cooker does the work.

Ingredients

• Cooking spray
• 2 1/2 cups water
• 1 cup uncooked quinoa (rinsed, drained)
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups fat-free half-and-half
• 1/4 cup sugar
• 1 1/2 teaspoons vanilla extract
• 2 cups frozen peach slices thawed (sliced or diced)
• 1/4 cup PLUS 2 tablespoons chopped pecans (dry roasted, coarsely chopped)

Instructions

1. In a 3 to 4 1/2 quart round or oval slow cooker, lightly spray the slow cooker with cooking spray. Pour in the water. Stir in the quinoa and cinnamon. Cook, covered, on low for 2 hours or on high for 1 hour, or until the water is absorbed and the quinoa is tender.
2. Just before the quinoa is ready, in a small bowl, stir together the half-and-half, sugar, and vanilla extract until the sugar has dissolved.
3. Spoon the quinoa into bowls. Top with the peaches. Pour in the half-and-half mixture. Sprinkle with the pecans.

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