(KUTV) Cinnamon Quinoa with Peaches, serves 6
"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. This recipe is reprinted with permission from American Heart Association Healthy Slow Cooker Cookbook, Copyright © 2012 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere." - Chef Bryan Woolley
- 2 1/2 cups water
- 1 cup uncooked quinoa, rinsed and drained
- 1/2 tsp ground cinnamon
- 1 1/2 cups fat-free half and half
- 1/4 cup sugar
- 1 1/2 tsp vanilla extract
- 2 cups frozen peach slices, thawed
- 1/4 cup chopped pecans plus 2 tbsp
- 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, quinoa and cinnamon, stir together. Cook covered on low for approximately 2 hours or until the water is absorbed and the quinoa is tender.
- 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.
- Spoon the quinoa into bowls, top with the peaches and pour the half-and-half mixture. Sprinkle with pecans, serve and enjoy!
- Note: On TV I actually used a sauce pan on the stove to cook the quinoa and it took about 20 minutes to cook rather than two hours in a slow cooker.
Chef Bryan Woolley is Americas longest running consecutive tv chef. With almost three decades behind him, he continues creating culinary masterpieces for the home chef!