Breakfast Quinoa

    (41)
    25 minutes

    This nutty cinnamon quinoa with dates, apricots, toasted almonds, honey and vanilla makes a great brekkie option when you don't feel like porridge.


    33 people made this

    Ingredients
    Serves: 4 

    • 1/4 cup chopped raw almonds
    • 1 teaspoon ground cinnamon
    • 1 cup quinoa
    • 2 cups milk
    • 1 teaspoon sea salt
    • 1 teaspoon vanilla essence
    • 2 tablespoons honey
    • 2 dried pitted dates, finely chopped
    • 5 dried apricots, finely chopped

    Directions
    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Toast the almonds in a frying pan 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 lid on the saucepan then allow to 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.

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    Reviews and Ratings
    Global Ratings:
    (41)

    Reviews in English (32)

    by
    55

    This is absolutely delish!!! A definite keeper. My fam is accustomed to grains, so I cut the honey in 1/2 & it was plenty sweet for our tastes. What a healthy, delightful way to eat the most important meal of the day. I would give this 10 stars if I could. The nutty, but sweet flavor is great! Thanx, Yasi! :-)  -  14 May 2011  (Review from Allrecipes USA and Canada)

    by
    32

    This is a great recipe. I made a few changes and loved it even more. Instead of vanilla I added Brown Sugar and some mixed nuts. Very good!  -  30 Jul 2011  (Review from Allrecipes USA and Canada)

    by
    27

    I am new to the gluten-free world (only a few days!), and thought I would try this to replace my beloved oatmeal. Well, score one for the team! I did not have dates or apricots, so I substituted golden raisins. I will say that I found the recipe too salty, so next time I make it I will reduce the salt to 1/2 tsp. Other than the salt, I found this to be delicious, with a comforting texture.  -  21 Jul 2011  (Review from Allrecipes USA and Canada)

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