I’m a real novice at creating my own recipes. I just don’t trust myself to put flavors together that actually work. Once in awhile, however, I get desperate and throw things together based on what I have on hand. Tonight was such a night. Came home late from work. No vegetables in the fridge. Only leftover chicken strips to be found. I have to pair this with some healthy carbohydrates. Millet I cried! Dang! No millet in the grain shelf (who didn’t replenish the millet container? Oh, me.). . Had to settle for quinoa. Quinoa, quinoa, quinoa …what to do … a sweet quinoa was sounding good. Leftover dried fruit would do with this nicely. And a sweet quinoa was born, albeit tasting more like a breakfast food than something to pair with chicken and ketchup, but it worked. Soren ate it, and a large quantity at that, in addition to his ketchup laden breaded chicken . Not that this is terribly creative. I’ve seen plenty of breakfast quinoa recipes, but for once I forwent the urge to research the perfect recipe online and just threw together what I had. Based on my husband’s mad cooking skills, I’m sure if he were home he’d shake his head and sigh, but hey, the Dude ate. And I have breakfast for tomorrow. Who’s sighing now?

Breakfast Quinoa
Ingredients:
1 cup apple juice
1 cup water
1 cup quinoa, washed
½ cup diced dried apricots
½ cup dried cranberries
1 cup chopped walnuts, toasted         
Plain yogurt, if desired.
  
Method:
1. Place apple juice and water in medium saucepan and bring to a boil. Add quinoa and diced apricots. Bring back to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes.
2.  Remove and heat and set aside, still covered, for 5 minutes. Remove lid and stir through cranberries and walnuts. Serve with plain yogurt, if desired.

About Danielle VenHuizen

Registered Dietitian, Certified LEAP Therapist