READY IN 25 mins

Mediterranean Breakfast Quinoa

Read Reviews (25)

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

Directions

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

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 25 mins

Reviews More Reviews

Most Helpful Positive Review

May 16, 2011

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! :-)

—Joyce

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Most Helpful Critical Review

Apr 21, 2011

I'm not sure how to rate this. I had been looking for a sweet recipe with quinoa, not the usual salty side dishes. This tasted a lot like an oatmeal dish. It was good, but I think I prefer oatmeal to quinoa (at least in this instance). Apricots were too expensive so I used raisins and blueberries instead. The only thing I would change would be to add more cinnamon and honey (or sugar) because those flavors were a little too understated for me. Again, the lower rating comes more from the fact that I did not care for the texture of quinoa in a "breakfast cereal."

—slatez

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31 Ratings

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Aug 01, 2011

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!

—rupaul320

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Jul 21, 2011

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.

—amoshatch

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Oct 24, 2011

This was SOOO delicious. I used sweetened coconut milk instead of cow milk and honey. Didn't have apricots so used dates and raisins. The results were fabulous! Nice to find a dish that doesn't need wheat, gluten or dairy to be awesome!

—Micah's Mom

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Jan 29, 2012

The salt really overpowers this dish. The flavors would be perfect with half as much or no salt. I like the texture of the quinoa and I like the dates and apricots. I added cranberries as well, and I think dried cherries would be nice too. Be careful that the milk doesn't burn (I used soy) or boil over.

—Momi

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Oct 01, 2011

I used half apple juice/half milk...worked out great! Next time I may put chopped apples in, a great autumn change.

—MoonwaterBarb

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Apr 28, 2011

I tried this yesterday and fell in love with it. It is easy, healthy and different.

—Helen

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Nutrition

Calories
327 kcal
16%

Carbohydrates
53.9 g
17%

Cholesterol
10 mg
3%

Fat
7.9 g
12%

Fiber
5.8 g
23%

Protein
11.5 g
23%

Sodium
501 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mediterranean Breakfast Quinoa

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 327
Calories from Fat: 72

% Daily Value *
Total Fat 7.9g 12 %
Saturated Fat 1.8g 9 %
Cholesterol 10mg 3 %
Sodium 501mg 20 %
** Potassium 412mg 12 %
Total Carbohydrates 53.9g 17 %
Dietary Fiber 5.8g 23 %
Protein 11.5g 23 %
** Sugars 24.1g
** Vitamin A 14 %
** Vitamin C < 1 %
** Calcium 22 %
** Iron 60 %
** Thiamin 7 %
** Niacin 13 %
** Vitamin B6 5 %
** Magnesium 15 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.