SWEET QUINOA WITH CRANBERRIES AND GINGER
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
