Sweet Breakfast Quinoa

1/2 Cup Quinoa, rinsed

1 Cup Water

1 TB Olive Oil

1/4 Cup Slivered Almonds

1/2 Cup Dried Apricots, cut into 1/2 inch pieces

2 TB Pure Maple Syrup

1/2 TS finely grated Orange Zest

1/2 Teaspoon Cinnamon

1/4 Cup Fresh Ricotta

From Food and Wine: This delicious powerful protein breakfast is perfect for the weekend.

Cook the quinoa according to the box/package/bag.

In a skillet toast the almonds until brown. Then add the apricots, maple syrup, orange zest and cinnamon and heat through. Take off the heat and add the cooked quinoa – mix gently. Serve into bowls and top with a tablespoon of ricotta and some more orange zest.


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