Maple Cinnamon Quinoa with Fruit, Ricotta, and EVOO


Adapted from recipe by Martha Stewart
Serves 4

You’ll need:

2 cups whole or low-fat milk
1 cup quinoa, rinsed
3 tablespoons maple syrup
1/8 teaspoon ground cinnamon
1 cup dried and/or fresh fruit, chopped (such as dried apricots, raisins, or figs, and fresh apples, bananas, or berries)
1/2 cup fresh ricotta
1/2 cup chopped toasted nuts, like pecans, almonds, or walnuts
zest of one orange
Extra virgin olive oil for drizzling

Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes. Stir in maple syrup and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in fruit, and cook for 30 seconds. Divide quinoa among four bowls. Top each with a tablespoon of ricotta. Drizzle with olive oil and sprinkle with orange zest and chopped nuts. Serve with extra fruit and syrup if desired.

One Response to “Maple Cinnamon Quinoa with Fruit, Ricotta, and EVOO”

  1. Kathy Lancaster

    Love your store and your recipes! Please publish a cook book soon!


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