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This dish is brimming with fiber, potassium, magnesium, calcium, vitamin C, niacin, folic acid, and healthy protein. 

INGREDIENTS:

1 1/2 cups quinoa, uncooked

3 cups of water

1/4 teaspoon salt

1 package (12 ounces) lemon-essence prunes, such as Sunsweet brand

3/4 cup white grape juice

1 (3-inch) Cinnamon stick, canela or Mexican preffered (optional)

1.2 cup plain low-fat yogurt

PREPARATION: 

Heat a medium saucepan over medium heat. Add quinoa; cook 4 minutes or until fragrant an lightly toasted, stirring frequently. Add water and salt; bring to a simmer. Simmer uncovered 15 minutes or until thickened, stirring occassionally. Meanwhile, cut prunes into bite-size pieces. In a smal saucepan, combine prunes, grape juice, and if desired, cinnamon stick. Bring to a simmer over high heat. Reduce heat; simmer uncovered 4 ti 5 minutes or until prunes are soft and sauce has thickened, stirring occasionally. Remove cinnamon stick if using. Transfer quinoa to shallow serving bowls; top with warm prune mixture and yogurt.

SUBSTITUTIONS:  Wheatena cereal may replace quinoa. Prepare the cereal according to package direcitons. Try to get the quinoa, just once- it make a big difference.

TIPS: Quinoa (pronounced KEEN-wa) is a weed of the high Andes that is high in protein and minerals. For all practical purposes, it is treated as a grain. Toasting quinoa adds nuttiness and crunch. Expect the husks to pop up like a dust storm when you pour the grain in the pan-they'll just float away.

Mexican cinnamon also makes a difference here. Canela cinnamon is softer, richer, rounder, and fruitier in flavor than the cinnamon stics you find in spice bottles. To grind your own, save the stickf rom this recipe, dry it out, and add it to a coffee grinder with three or four others-you'll never go back to store-bought cinnamon powder again.