Quinoa Pilaft and Breakfast Quinoa

QUINOA TWO WAYS

INGREDIENTS-

For Warm Breakfast Quinoa:
1 cup cooked quinoa
1 tablespoon cinnamon
Handful almonds, chopped
Handful dried fruit (raisins, apricots, cherries, etc.)
1 tablespoon agave nectar or honey

For Veggie Quinoa Pilaf:
2 cups cooked quinoa
2 medium-sized zucchini, shredded
1 red bell pepper, diced
1 large shallot, diced
2-3 cloves garlic, minced
Olive oil
1 (15oz) can black beans, rinsed and drained
1/3 cup Parmesan cheese, grated
1/4 cup pine nuts, toasted
Salt and pepper, to taste

DIRECTIONS-

For Warm Breakfast Quinoa:
- Combine the cooked quinoa with the cinnamon. Stir in the nuts and fruit. Drizzle with agave nectar or honey. Serve warm!

For Veggie Quinoa Pilaf:
- Heat a large saucepan covered with olive oil over medium heat. Add shallots and garlic. Saute until soft and fragrant.
- Add diced peppers and shredded zucchini. Saute until softened, approximately 2-3 minutes.
- Add cooked quinoa and stir to combine. Add black beans. Saute for a few minutes, until warmed through.
- Stir in cheese and continue cooking until thoroughly combined. Toss in toasted pine nuts. Season with salt and pepper to taste.

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This delicious recipe brought to you by A Dash of Sass
http://www.adashofsass.com/2011/01/01/quinoa-two-ways/