Honey Harvest Quinoa Recipes

Steps:

• Rinse the quinoa in a fine-mesh sieve under cold water, swishing the quinoa with your hands to rinse equally for about 30 seconds. Let drain.
• Bring the water or broth, the olive oil, bay leaf and 1 1/2 teaspoons salt to boil in a medium saucepan. Add the quinoa and stir. Bring to a boil. Reduce the heat to low so the quinoa is just simmering. Cover and simmer for 15 minutes. Remove the pan from the heat and let rest 5 minutes.
• Fluff the quinoa with a fork. Season with salt and pepper. Remove and discard the bay leaf. If you are making the quinoa ahead, spread while hot on a baking sheet lined with parchment to stop the cooking as it cools. Once cool, refrigerate in an airtight container for up to 5 days.

Steps:

• Add the quinoa in a fine-mesh strainer and rinse under the tap; put the rinsed quinoa in a saucepan with the water.
• Bring to a boil, then decrease heat to a simmer; cover and cook for 5 minutes.
• Add the apple chunks and cranberries and continue to cook, covered over low heat, until the water is absorbed, about 10 minutes.
• In the meantime, toast the pecans in a dry skillet over med-high heat, stirring often, until fragrant, about 2 minutes.
• Let cool, then coarsely chop.
• When the quinoa is cooked, stir in 1/2 cup of milk, 2 tablespoons honey, and the cinnamon; cook until the milk is heated through, about 1 more minute.
• Spoon the cereal into serving bowls and top with the toasted pecans and butter, if using.
• Serve with additional honey and milk to taste.