Perfect for cool mornings of Fall and Winter!
1 cup quinoa, rinsed
2 cups water
1 tablespoon olive oil
1/4 cup slivered almonds
1/2 cup dried cranberries
2 tablespoons pure maple syrup
1/2 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
1/4 cup fresh ricotta (optional)
In a small saucepan, cover the quinoa with the water and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender; about 15 minutes. Lightly fluff the quinoa with a fork and cover it again.
In a medium skillet, heat the olive oil. Add the almonds and cook over moderate heat, stirring a few times, until golden brown, about 2 minutes. Add the cranberries, maple syrup, orange zest and cinnamon and stir well until heated through.
Add the quinoa to the skillet and stir gently to incorporate the almonds and cranberries. Top each portion of quinoa with a tablespoon of ricotta and serve.