When I first saw this recipe in Food and Wine, I was surprised that they had something as forward-thinking as quinoa! Then I realized that this grain is becoming more mainstream, as it’s constantly touted for it’s high-protein, fiber and delicious flavor. I eat quinoa all the time, yet realize it’s an acquired taste.  I modified the magazine’s recipe to make it with the ingredients I had available, and added some fresh fruit with a dollop of Greek yogurt.  This is a nice introduction to this healthy, warming grain that will keep you full and in fat-burning mode throughout the morning. Enjoy!

Serves 4

Ingredients:

1 cup quinoa

1 cup almond or soy milk

1 cup water

4 Tablespoons slivered almonds – raw

1/2 cup raisins

1 tangerine – quartered and segmented into bite size pieces

2 Tablespoons pure maple syrup

1/2 teaspoon finely grated tangerine zest

1/2 teaspoon cinnamon

4 Tablespoons plain Greek yogurt (optional)

In a small saucepan, cover the quinoa with the milk and water and bring to a boil. Cover and cook over low heat until the liquids have been absorbed and the quinoa is light and tender, about 15 minutes or follow the package directions.  In a medium skillet, add the pine nuts and cook over low-medium heat until browned.  Add the raisins, maple syrup, tangerine zest and cinnamon and stir well until heated through.  Add the quinoa and the tangerine segments to the skillet to blend flavors and to slightly warm the tangerines.  Remove from heat and serve up four equal portions.  Top with a dollop of plain Greek yogurt.