Prep time: 10 minutes / Cook time: 7 to 8 hours on low
This recipe is the perfect way to start your busy mornings. Quinoa
is a complete plant protein, meaning it has all of the amino acids
your body needs, plus ample vitamins and minerals. Raspberries,
bananas, and pistachios all boost its nutrition and heart health
benefits by adding fiber, potassium, and healthy fats. This breakfast
will keep you feeling full and energized until lunchtime.
Serves 8
2½ cups low-fat or fat-free milk, or plant-based milk
2 cups water
2 cups quinoa, rinsed and drained
2 cups frozen raspberries
1 medium ripe banana, mashed
1 tablespoon honey
1 teaspoon ground cinnamon
1 cup shelled pistachios, chopped, for garnish
1. Combine the milk, water, quinoa, raspberries, banana, honey,
and cinnamon in a 6-quart slow cooker. Cover and cook on low for
7 to 8 hours.
2. Serve hot, garnished with the chopped pistachios.
Per Serving (1¼ cups): Calories: 297; Total Fat: 8g; Saturated Fat: 1g; Trans
Fat: 0g; Polyunsaturated Fat: 4g; Monounsaturated Fat: 5g; Cholesterol: 4mg;
Sodium: 39mg; Carbohydrates: 54g; Fiber: 7g; Sugars: 22g; Protein: 10g

COOKING TIP: Quinoa has a natural coating called saponin, which can
make it taste bitter. That is why it is often recommended that this seed be
rinsed before using. Boxed quinoa is usually prerinsed, but it can’t hurt to
rinse it again before using.