Ingredients:

2 cups 1% reduced-fat milk 

1 cup quinoa

1⁄3 cup dried cranberries or raisins

1 tablespoon butter

1⁄3 cup chopped Georgia pecans, toasted 

1 tablespoon honey (or brown sugar)

1⁄4 teaspoon cinnamon

1⁄8 teaspoon freshly grated nutmeg

 

Toppings: 

Chopped toasted Georgia pecans, milk, honey (or brown sugar)

 

Directions:

Bring milk to a boil in a medium saucepan. Stir in quinoa, cranberries and but- ter. Cover, reduce heat and simmer 15 minutes or until quinoa is tender and liquid is absorbed. Remove from heat. Stir in 1⁄3 cup chopped toasted Georgia pecans and next three ingredients. Spoon quinoa mixture evenly into four bowls. Top each serving with additional chopped toasted Georgia pecans, milk and honey (or brown sugar), as desired.

 

Prep: 15 min.

Cook: 20 min.

 

Serves: 4

 

Nutrition Profile (without top- pings): 350 calories, 14 g total fat, 3.5 g saturated fat, 15 mg cholesterol, 70 mg sodium, 48 g carbohydrates, 4 g fiber, 12 g protein.