Combine the quinoa and water in a large saucepan and bring to a boil. Add the cranberries, dates, flax, cinnamon, and nutmeg. Cover and reduce to a simmer. Cook for about 17 minutes until quinoa is tender. Remove from the heat and stir in vanilla. Serve with brown sugar and milk or yogurt if desired.
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|Serving Size: 1 Serving (128g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 32 (13%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 5.1mg||0 %|
|Potassium 324.6mg||9 %|
|Total Carbohydrate 45.6g||13 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 40.8g|
|Protein 7.9g||11 %|
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Calories per serving: 245
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