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.