Mediterranean Breakfast Quinoa recipe

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Ingredients

¼ cup chopped raw almonds
1 teaspoon ground cinnamon
1 cup quinoa
2 cups milk
1 teaspoon sea salt
1 teaspoon vanilla extract
2 tablespoons honey
2 dried pitted dates, finely chopped
5 dried apricots, finely chopped

Nutrition Info

326.6 calories
carbohydrate: 53.9 g
cholesterol: 9.8 mg
fat: 7.9 g
fiber: 5.8 g
protein: 11.5 g
saturatedFat: 1.8 g
servingSize: -
sodium: 500.9 mg
sugar: 24.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Toast the almonds in a skillet over medium heat until just golden, 3 to 5 minutes, set aside.

  2. Heat the cinnamon and quinoa together in a saucepan over medium heat until warmed through. Add the milk and sea salt to the saucepan and stir, bring the mixture to a boil, reduce heat to low, place a cover on the saucepan, and allow to cook at a simmer for 15 minutes. Stir the vanilla, honey, dates, apricots, and about half the almonds into the quinoa mixture. Top with the remaining almonds to serve.

Recipe Yield

4 servings

Recipe Note

Nutty cinnamon quinoa with dates, apricots, toasted almonds, and honey.

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