A quick, easy dish served over whole grains like millet, quinoa, or brown rice. Use couscous if you’re pressed for time. For variation try cauliflower instead of peas.
Total calories per serving: 198
Fat: 4 grams
Carbohydrates: 34 grams
Protein: 7 grams
Sodium: 438 milligrams
Fiber: 7 grams

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You can also use rice, almond or soy milk if you want to make a dairy free or vegan version of this recipe
Accompaniments: honey, maple syrup, molasses

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A staple of Middle Eastern cuisine, this salad is a natural use for quinoa. Substitute red quinoa to add a nutty quality to the salad, or use black quinoa for a great contrast of color.

The pudding will still be a little loose in the slow cooker. But it will thicken in the fridge. Serve it cold topped with extra raisins and nuts. You could even go crazy and add some fresh berries too!

Permalink at: http://theshiksa.com/2012/05/15/quinoa-porridge-with-maple-and-brown-sugar/

To Make Pareve/Dairy-Free: In the place of regular milk, substitute almond milk, soy milk, or light coconut milk (ex. So Delicious or Silk brands- do not use canned). Heat milk substitute as directed above, heating slowly and stirring constantly to prevent scorching. I have tested the milk substitutes listed in this recipe with good results; I have not tried it with rice milk or any other alternatives.