Spiced Breakfast Quinoa

Ingredients

½ cup quinoa

• 1 cup low-fat milk
• 1 cup water
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground ginger

Pinch of salt

• 2 tablespoons honey

½ teaspoon vanilla extract

• 1 large egg white
• 2 tablespoons currants or raisins

Directions

1. Place quinoa in a fine-mesh sieve and rinse well with cold water. Heat a medium saucepan over medium-high heat. Add quinoa and cook, stirring, until the grains are separated and smell fragrant, 2 to 4 minutes. Stir in milk, water, cinnamon, nutmeg, ginger and salt. Bring to a boil. Reduce heat to maintain a simmer and cook uncovered, stirring occasionally, until the quinoa is tender, 20 to 25 minutes. Remove from heat. Stir in honey and vanilla. Whisk egg white in a small bowl with 1 tablespoon of the hot cereal. Repeat with 5 more tablespoons until the egg white is completely incorporated. Stir in currants (or raisins). Return the cereal to the saucepan and cook, stirring, over medium-low heat until thickened slightly, 1 to 2 minutes.
2. Make Ahead Tip: Cover and refrigerate for up to 1 day; serve cold or reheat over low heat or in the microwave; thin with water or milk as desired.

Nutrition

Serving size: scant 1 cup Per serving: 311 calories; 4 g fat(1 g sat); 4 g fiber; 58 g carbohydrates; 12 g protein; 86 mcg folate; 6 mg cholesterol; 32 g sugars; 17 g added sugars; 254 IU vitamin A; 1 mg vitamin C; 193 mg calcium; 2 mg iron; 161 mg sodium; 547 mg potassium Nutrition Bonus: Folate (22% daily value) Carbohydrate Servings: 4 Exchanges: 2 starch, ½ fruit, 1 other carbohydrate, ½ low-fat milk