Apple and Pear Quinoa Compote

Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys
Serve this as a sweet and delicious, protein-packed side dish for either lunch or dinner.

I recommend using all organic non GMO ingredients.

Preparation time: 10 minutes


 

Ingredients:

1/4   Cup golden raisins
2      Teaspoons maple syrup
1/3   Cup uncooked quinoa
2/3   Cup water
1/2   Teaspoon vanilla extract
2      Tablespoons raw unrefined sugar
1      Teaspoon cinnamon
1      Granny Smith apple peeled and chopped
1      Green pear (such as Anjou), peeled and chopped
1/4   Teaspoon salt

Cooking time: 15-20 minutes

Directions:

Place the raisins in a small bowl, drizzle them with the maple syrup, and set aside. Rinse the quinoa well in cold water and place it in a saucepan along with the water, vanilla, sugar, and cinnamon. Add the raisins and bring the mixture to a boil over medium heat. When boiling, add the apple, pear, and salt; cover, reduce the heat, and simmer 15-20 minutes, until the liquid is absorbed. Serve warm or at room temperature.

Makes 4-6 servings

Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.