Cranberry Vanilla Quinoa
Cranberries are helpful to fighting infections like UTI.
Recipe Source:
The Vegan Slow Cooker by Kathy Hester ($19.99, Fair Winds, 2011)
Prep Time:
5 minutes (6-8 hours slow cook time)
Number of Servings:
2
Ingredients:
- 1½ c quinoa
- 2½ c vanilla-flavored almond milk, plus more as needed
- ¼ c dried cranberries
- ½ c unsweetened applesauce
- ½ tsp vanilla extract (or scrape 1/4 tsp vanilla paste from a split whole vanilla bean
- ⅛ tsp stevia (optional)
- Slivered almonds, for serving
Directions:
- The night before: Rinse quinoa in a mesh strainer to remove bitter coating.
- Oil crock of your slow cooker.
- Combine quinoa, milk, cranberries, applesauce, vanilla, and stevia in slow cooker.
- Cook on low for 6 to 8 hours.
- In the morning: Stir quinoa, and taste and adjust seasonings, or add more liquid. Top with slivered almonds.
Notes:
- This recipe uses a 1 1/2 to 2-quart slow cooker. You can double or triple the recipe and use a larger slow cooker if you like.
- Some dried cranberries and applesauces contain ascorbic acid. Ascorbic acid, like lemon juice, will curdle even nondairy milks. If yours contain it, cook with water instead of nondairy milk.
- Try switching out different flavors of apple or pear sauce, or using fruit butters or purees.