Spiced Quinoa with Cherries

Quinoa is a wonderful grain that has a very high protein content.  The texture is neither mushy or crunchy and it has a nice "nutty" flavor to it.  It's easy to make and very versatile.  This recipe for spiced quinoa works as a hearty breakfast or pairs nicely with baked butternut squash as a side dish or main course.  I've split open a butternut or acorn squash, scooped out the seeds, added a little butter and baked the squash for 1/2 hour or until soft.  Fill the squash half with the already prepared quinoa.

We will be having this dish solo (no squash) for Christmas 2008.  Picture will be forthcoming!

Here's how I usually make it...

1 cup Quinoa

2 cups water

1 tsp cinnamon

@ 1/3 cup honey

1 6-oz package of dried cherries (or cranberries)

@ 1 cup sliced almonds or pecans or walnuts

1)  Get one cup of quinoa and rinse it well in a very fine sieve or a colander lined with cheese cloth.  

2) Boil the water and add the rinsed quinoa.  Turn down the heat, cover and simmer until the quinoa opens and most of the water is gone (about 15 minutes).  Stir often so it doesn't stick.

3)  Add all other ingredients in a big bowl with the cooked quinoa.  I like cherries but cranberries add a tartness that goes with the sweetness of the other ingredients.  The amounts given are only approximates...  adjust to your tastes.   You can also add things like nutmeg, cloves, ginger, allspice... whatever you like.  Stir everything and serve.  

Serves 6-8