Mama's Morning Quinoa

Did you know that Mother’s Day and World Fair Trade Day are both coming up this weekend? Well-known celebrity dietician Ashley Koff, RD, shares her recipe for a Fair Trade Mother's Day recipe. Named among the Top 10 Registered Dieticians in the US by Today's Dietician Magazine, Koff is an ardent supporter of Fair Trade. Once Mom tastes this tasty quinoa recipe, she will be, too. 

Mama's Morning Quinoa

Serve Mom this vegan breakfast recipe along with a cup of Green Mountain Coffee Colombian Fair Trade Select and Fair Trade fruit.

Mama’s Morning Quinoa

Serves 4

Ingredients:

• 1 cup Fair Trade Certified quinoa (rinse and dry before using)


• 1/2 cup fresh mint leaves, minced


• 1 teaspoon Fair Trade Certified dry ginger


• 1/4 teaspoon salt


• 1 cup water


• 2 tablespoons toasted walnut oil


• 3 tablespoons fresh lime juice


• 1 cup blueberries


• 1/2 cup chopped walnuts

Directions:

1. In a frying pan over medium-high heat, lightly toast the quinoa for 1 to 2 minutes.


2. Remove from heat and combine with mint, ginger and salt.


3. In a large 2-quart saucepan, bring the water and quinoa mixture to a boil.


4. Reduce the heat to a simmer, and cook, covered, for 6 to 8 minutes, or until the water is fully absorbed and the quinoa is light and fluffy.


5. Meanwhile, in a cup, whisk together the oil and lime juice.


6. Pour quinoa into a mixing bowl. Fold blueberries and walnuts into the quinoa.


7. Pour the dressing over the quinoa mixture and combine well.


8. Serve warm or chilled.

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