Quinoa: Porridge with Cinnamon Apples

Source: Allrecipes.com

Great way to use up leftover Quinoa, if you have it.
Nice alternative to cooked oatmeal for breakfast
You can substitute chopped and roasted walnuts for almonds, if desired.

Ingredients

1 c. dry quinoa, rinsed and drained (see note)
2 c. water

1 tablespoon butter
1 lg. apple - peeled, cored and diced (fuji or granny smith)
1/2 c. raisins, optional
1/4 t. salt
1 Tbls. ground cinnamon
2 Tbls. maple syrup
1/2 t. vanilla

1-1/2 c. milk or almond milk
1 Tbls. half and half cream

1/3 c. sliced or slivered almonds, toasted (for serving)

Instructions

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.

Melt the butter in a large skillet over medium heat. Add the apple and raisins (if using); sprinkle with salt, cinnamon, vanilla and maple syrup. Cook and stir until the apple is hot and beginning to soften, 2 to 3 minutes. Pour in the milk or almond milk and half-and-half cream; continue cooking until hot. Stir in the hot quinoa and cook a few minutes before serving.

Serve with sliced almonds on top.

Serves 4

NOTE: 1 c. dry quinoa yields 3 c. cooked. You only need 2 cups cooked for this recipe. If you prefer this a bit creamier, use less quinoa. 2/3 c. dry quinoa, with 1-1/3 c. water will yield 2 cups cooked quinoa.