Sweet Breakfast Quinoa

For years and years and years it was cereal as breakfast for me.  When I started hitting the gym in the morning, I finally realized why people drink their breakfast instead of eat it.  So a blueberry banana protein shake became the new morning routine.  But on the weekends, with no gym plan in the works, I wanted something a little different.  Tired of the cereal, loving the eggs (but who can eat them every single weekend,) I saw this recipe, scrounged the cupboard for the ingredients, got busy and fell in love....with my breakfast.

The most important part of this meal is the ricotta...without it, it is just sweet mushpaste.  But the ricotta elevates it to a super happy, this is not your mother's oatmeal kind of place.  And, no, my kids wouldn't touch it.  But now I have an inkling as to why.

Not super low fat (especially if you put in twice as much ricotta...yum,) but high in protein and iron and unlike cereal or even oatmeal for that matter, I stay full until lunchtime (a miracle!)  This recipe is adapted from Jill Donenfeld of Food & Wine.

You can make half a recipe, or you can make it all and store the leftovers to be heated up the next morning (well, don't reheat the ricotta, please.  That would be disgusting.)

INGREDIENTS:

1. 1 cup red quinoa, rinsed
2. 2 cups water
3. 1 tablespoon extra-virgin olive oil
4. 1/4 cup slivered almonds
5. 1/2 cup dried apricots, cut into 1/2-inch pieces
6. 2 tablespoons pure maple syrup
7. 1/2 teaspoon finely grated orange zest
8. 1/2 teaspoon cinnamon
9. 1/4 cup fresh ricotta

DIRECTIONS:

1. In a small saucepan, cover the quinoa with the water and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes. Lightly fluff the quinoa with a fork and cover it again.
2. In a medium skillet, heat the olive oil. Add the almonds and cook over moderate heat, stirring a few times, until golden brown, about 2 minutes. Add the apricots, maple syrup, orange zest and cinnamon and stir well until heated through.
3. Add the quinoa to the skillet and stir gently to incorporate the almonds and apricots. Top each portion of quinoa with a tablespoon of ricotta and serve.

MAKE AHEAD The recipe can be made through Step 1 and refrigerated for up to 5 days. Reheat as needed or serve cold.

NOTES One Serving 311 cal, 44 gm carb, 11 gm fat, 2 gm sat fat, 10 gm protein, 4 gm fiber.