Ingredients:
- 1-cup quinoa
- 2 cups water
- 1/4 cup raw or toasted sunflower seeds
- 1/4 cup dried cherries
- 1/4 tsp. ground cinnamon
- 1/4 tsp. dried mint
Directions:
- Combine all ingredients in a rice cooker and turn power to cook. Quinoa is done with rice cooker shifts to "warm"
- Quinoa can be served warm or packed in your child's lunch and served at room temperature
- You can also add fresh chopped veggies such as celery, carrots and peppers to make a colorful, cold quinoa salad
- May also be cooked in a large pot on the stove by bringing ingredients to a boil, and simmering with a lid for approximately 15 - 20 minutes. When tender, remove from heat and fluff with fork
Jan Pinnington is a Nutritional Consultant and Founder of Healthy Hands Cooking. For more recipes, or to learn about their kids healthy cooking classes and instructor business opportunities, please visit www.HealthyHandsCooking.com
