Cinnamon Quinoa with Peaches

Cinnamon Quinoa with Peaches
Cinnamon Quinoa with Peaches
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  1. cooking spray
  2. 2 1/2 cups water
  3. 1 cup uncooked quinoa (rinsed, drained)
  4. 1/2 teaspoon ground cinnamon
  5. 1 1/2 cups fat-free half-and-half
  6. 1/4 cup sugar
  7. 1 1/2 teaspoons vanilla extract
  8. 2 cups frozen peach slices thawed (sliced or diced)
  9. 1/4 cup chopped pecans (dry roasted, coarsely chopped)
  10. 2 tablespoons chopped pecans (dry-roasted, coarsely chopped)
  1. In a 3 to 4 1/2-quart round or oval slow cooker, lightly spray the slow cooker with cooking spray. Pour in the water. Stir in the quinoa and cinnamon. Cook, covered, on low for 2 hours or on high for 1 hour, or until the water is absorbed and the quinoa is tender.
  2. Just before the quinoa is ready, in a small bowl, stir together the half-and-half, sugar, and vanilla extract until the sugar has dissolved. Add 1/4 cup pecans to mixture.
  3. Spoon the quinoa into bowls. Top with the peaches. Pour in the half-and half mixture. Sprinkle with remaining pecans.
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