Cinnamon Quinoa with Peaches

Cinnamon Quinoa with Peaches

Heart-Healthy Recipes


Serves 6


A bowl of hot quinoa topped with sweetened fat-free half-and-half and peaches makes a nutritious, protein-rich breakfast. The quinoa doesn’t need tending to while it cooks, allowing you to get yourself and the kids ready for the day while the slow cooker does the work.




American Heart Association Healthy Slow Cooker Cookbook


  • Cooking spray
  • 2 1/2 cups water
  • 1 cup uncooked quinoa, rinsed well under cold running water and drained
  • 1/2 teaspoon ground cinnamon


Cream Sauce

  • 1 1/2 cups fat-free half-and-half
  • 1/4 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 cups frozen unsweetened peach slices, thawed and sliced
  • 1/3 cup pecans, chopped



  1. Spray the slow cooker with cooking spray. Pour in the water. Stir in the quinoa and cinnamon.
  2. Cook, covered, on low for 2 hours or on high for 1 hour, or until the water is absorbed and the quinoa is tender.
  3. Stir together the half-and-half, sugar, and vanilla until the sugar has dissolved.
  4. Spoon the ½ cup quinoa into bowls. Top with the ¼ cup peaches.
  5.  Pour ¼ cup of the half-and half mixture over the quinoa and fruit. Sprinkle with 1 Tablespoon pecans.


Nutrition Facts


Calories: 286

Total Fat: 7 g

Saturated Fat: 1 g

Cholesterol: 0 mg

Sodium: 68 mg

Total Carbohydrate: 48 g

Fiber: 3 g

Sugars: 24 g

Protein: 5 g


This recipe is reprinted with permission from American Heart Association Healthy Slow Cooker Cookbook, Copyright © 2012 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.