SWEET QUINOA WITH CRANBERRIES AND GINGER

Yields4 Servings
 200 g quinoa
 500 ml milk
 1 cinnamon stick
 1 teaspoon vanilla
 2 tablespoons maple syrup
 50 g raisins
 75 g dried cranberries
 50 g crystallized ginger
 50 g caster sugar
 ½ tsp ground cinnamon
 Natural yogurt to serve
1

Rinse the quinoa well and put in a large saucepan with 500ml cold water; bring to the boil, then reduce heat to low, cover and simmer for about 12 minutes or until all the water has evaporated

2

Add the milk, cinnamon, vanilla, maple syrup and raisins to the quinoa and stir to combine; return to the boil, then reduce the heat to low and simmer for a further 15-20 minutes or until thick and creamy

3

Place the dried cranberries, ginger, sugar, ground cinnamon and 250ml water in a saucepan over medium heat and stir to dissolve the sugar; bring to the boil, then reduce the heat to low and simmer for 10-15 minutes or until the cranberries are soft

4

Serve the warm quinoa with the cranberry mixture and the yogurt