Delicious Decisions: Cinnamon Quinoa with Peaches

  • Serves: 6; 1/2 cup quinoa, 1/4 cup peaches, 1/4 cup half-and-half, and 1 tablespoon almonds per serving
    Slow cooker size/shape: 3-quart round
  • Cooking Time: 2 hours on low or 1 hour on high


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.


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


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 or diced
1/4   cup plus 2 tablespoons chopped pecans, dry-roasted and coarsely chopped

Cooking Instructions

Lightly spray the slow cooker with cooking spray. Pour in the water. Stir in the quinoa and cinnamon. Cook, covered, on low for 2 hours or on high for 1 hour, or until the water is absorbed and the quinoa is tender.

Just before the quinoa is ready, in a small bowl, stir together the half-and-half, sugar, and vanilla extract until the sugar has dissolved.

Spoon the quinoa into bowls. Top with the peaches. Pour in the half-and half mixture. Sprinkle with the pecans.

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Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
7.0 g
Saturated Fat
0.5 g
Trans Fat
0.0 g
Polyunsaturated Fat
2.5 g
Monounsaturated Fat
3.5 g
0 mg
65 mg
42 g
4 g
17 g
10 g

Dietary Exchanges

2 starch, 1 fruit, 1 lean meat, ½ fat

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.