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Spiced Breakfast Quinoa

http://www.eatingwell.com/recipes/breakfast_quinoa.html

From EatingWell:  March/April 2013

Quinoa is often turned into a creamy hot breakfast cereal in Bolivia, where much of the world’s quinoa is grown. This healthy breakfast quinoa recipe is a hot cereal that is infused with an aromatic chai-inspired blend of spices—cinnamon, nutmeg and ginger.

2 servings, scant 1 cup each | Active Time: 20 minutes | Total Time: 45 minutes

Ingredients

• 1/2 cup quinoa
• 1 cup low-fat milk
• 1 cup water
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• Pinch of salt
• 2 tablespoons honey
• 1/2 teaspoon vanilla extract
• 1 large egg white
• 2 tablespoons currants or raisins

Preparation

1. Place quinoa in a fine-mesh sieve and rinse well with cold water. Heat a medium saucepan over medium-high heat. Add quinoa and cook, stirring, until the grains are separated and smell fragrant, 2 to 4 minutes. Stir in milk, water, cinnamon, nutmeg, ginger and salt. Bring to a boil. Reduce heat to maintain a simmer and cook uncovered, stirring occasionally, until the quinoa is tender, 20 to 25 minutes. Remove from heat. Stir in honey and vanilla.
2. Whisk egg white in a small bowl with 1 tablespoon of the hot cereal. Repeat with 5 more tablespoons until the egg white is completely incorporated. Stir in currants (or raisins). Return the cereal to the saucepan and cook, stirring, over medium-low heat until thickened slightly, 1 to 2 minutes.

Nutrition

Per serving : 311 Calories; 4 g Fat; 1 g Sat; 1 g Mono; 6 mg Cholesterol; 58 g Carbohydrates; 12 g Protein; 4 g Fiber; 161 mg Sodium; 547 mg Potassium

4 Carbohydrate Serving

Exchanges: 2 starch, 1/2 fruit, 1 other carbohydrate, 1/2 lowfat milk

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 1 day; serve cold or reheat over low heat or in the microwave; thin with water or milk as desired.