|3/4 cup / 175 ml||freshly squeezed orange juice|
|1/4 tsp / 1 ml||cinnamon|
|1/4 tsp / 1 ml||allspice|
|1 tbsp / 15 ml||ground flaxseed|
|1 tbsp / 15 ml||dried cranberries|
In a saucepan, bring orange juice, cinnamon and allspice to a boil. Add quinoa and flaxseed stirring to combine.
Cover and simmer for 12 to 15 minutes, or until most of the liquid is absorbed and the quinoa and flax resemble a thick porridge.
Serve in a bowl; top with pomegranate seeds.
Makes 1/2 cup. Serves 1.
Nutrition per serving: 329 cal, 9 g pro, 7 g total fat (0 g sat. fat), 60 g carb, 7 g fibre, 0 mg chol, 12 mg sodium
Excellent source of: fibre, vitamin C, iron, magnesium
Good source of: folate, potassium
Source: Foods that Fight Disease