Always inspired by Heidi Swanson’s101 Cookbooks blog, I am finally diving in and giving a crack at her recipes. I wanted something healthy, satisfying and slightly sweet this morning. I scanned the shelves of my fridge for ideas: left-over quinoa (something that I have been making a lot of lately. A great replacement for brown rice or pasta- sauteed with different varieties of vegetables or served alongside a fillet salmon with fresh herbs). Fresh raspberries also caught my eye and I immediately thought of a recipe that I had come across just the other day- Warm and Nutty Cinnamon Quinoa. Heidi’s take on a recipe from Dr. John La Puma’s recent release – Chef MD’s Big Book of Culinary Medicine, a book that she highly recommends written by a someone who is both a doctor and chef. I made it with similar ingredients that I had around the house and it was the perfect start to my Sunday morning. After this trial, I am sure to add this book to my collection.
1 cup water
1 cup organic quinoa
2 cups fresh blackberries
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons organic agave nectar