Quinoa With Toasted Almonds, Cranberries and Chia Seeds

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Quinoa With Toasted Almonds, Cranberries and Chia Seeds

Published By Admin On: 14-06-2019

Makes six generous one cup servings


  • 1 1/2 cups golden quinoa
  • 1/4 t fine sea salt
  • one cup toasted almonds
  • one cup dried cranberries
  • 2 T chia seeds
  • 3 T honey, preferably local
  • 1 t ground cinnamon


  1. Rinse quinoa under cold water if necessary; place quinoa and salt in 2 quart saucepan with 3 cups cold water and bring to boil, stirring occasionally.
  2. Stir and simmer, covered, until most of water is absorbed and quinoa is tender but nice and chewy, with fine filaments visible around the grains.
  3. In large mixing bowl, gently combine quinoa with remainder of ingredients.
  4. Allow to cool to room temperature before packing into containers.
  5. Breakfast quinoa will last in the fridge for 2-3 days, and in the freezer for 1-2 months.
  6.  To heat (after defrosting), place in glass dish, cover loosely with paper towel or napkin, and microwave in 20 second bursts, fluffing with fork, until just hot.