- 1 1/2 cups fresh cranberries
- 1 cup orange juice
- 1 cup quinoa, rinsed
- 2 1/2 cups lactose-free milk
- 1/4 cup maple syrup
- 2 teaspoons pure vanilla extract
- 1 teaspoon orange zest
- 1/2 cup sliced almonds, toasted
Pre-heat oven to 400˚.
Place cranberries and orange juice in a medium sauce pan, and heat until boiling. Reduce heat and simmer for approximately 5 minutes, or until cranberries have "popped" and are cooked through.
Add quinoa, milk, maple syrup, vanilla, and orange zest to orange juice and cranberry mixture, and heat until boiling. Turn heat down to medium low and cover two-thirds of the saucepan with lid.
Cook mixture for 30 minutes, or until thickened. Stir every 3-5 minutes to prevent sticking.
While quinoa is cooking, place sliced almonds on a baking sheet, and bake in oven for 4-5 minutes or until lightly brown and toasted.
Divide quinoa equally into seven serving dishes, and top with toasted almonds. Serve warm, or cover and chill.