Cherry Quinoa Porridge Case Study

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Cherry Quinoa Porridge
1 cup water
½ cup dry quinoa
½ cup dried unsweetened cherries
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon

In a medium-sized saucepan, pour water and mix quinoa, cherries, vanilla extract, and cinnamon. Bring to a boil.
Once boiling, reduce heat and simmer until all the water has been absorbed and the quinoa is tender.
Serve hot.

Gingerbread Oatmeal
1 cup water
½ cup old-fashioned oats
¼ cup dried, unsweetened cherries or cranberries
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon flaxseeds
1 tablespoon molasses

In a cup of water, mix oats, cherries, ginger, cinnamon and nutmeg, in a small saucepan. Bring to boil, reduce heat to medium, and
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Blend until smooth. Transfer to a bowl and refrigerate.
In another bowl, crushed red pepper, mix paprika, dark brown sugar, salt and pepper. Add salmon fillets to this bowl and mix well.
In a pan, heat some olive oil over medium heat. Add salmon and cook on both sides until both sides become golden.
Split the whole-grain rolls in half and spread pesto on each bottom roll. Top with 1 fillet and 1 radicchio leaf. Top with the other halves of the rolls. Serve hot or wrap and refrigerate for use later.
Pasta with spinach
8 ounces pasta, cooked.
2 tablespoons olive oil
4 garlic cloves, crushed
1/2 can (19 ounces) garbanzos, rinsed and drained
1/2 cup unsalted chicken broth
1/2 cup golden raisins
4 cups fresh spinach, chopped
2 tablespoons Parmesan cheese
In a pan, heat olive oil and add garlic. Cook on medium heat. Add the chicken broth, followed by the garbanzos. Stir and cook for 2 minutes. Add spinach and raising. Cook for 3

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