April 8th, 2012
Recipe and Styling by Paula Bowman
Combine 2 tablespoons brown sugar with cinnamon; mix well and set aside.
Bring a medium saucepan of water to a boil. Add quinoa, stir and boil gently until tender and the germ ring is visible, about 12 minutes. Drain in a fine mesh strainer, cover with a clean dishtowel and let sit 5 minutes. Transfer to a large bowl and toss with remaining 1 tablespoon brown sugar, orange zest and vanilla.
To serve, divide quinoa evenly among 4 bowls. Top with peaches, toasted pecans, sprinkle with cinnamon sugar and pour 1/4 cup almond milk into each bowl.
Nutrients per serving: 338 calories, 13 g fat, 8 g protein, 7 g fibre, 49 g carbohydrates, 49 mg sodium. Good source of vitamin B1 (thiamine) and iron. Excellent source of vitamin E, folate, magnesium and zinc.