- Bring water and quinoa to a boil. Then, reduce heat to low and simmer covered for about 15 minutes, until the outside coat of the grain separates into a curly tail, and all of the liquid is absorbed.
- While the quinoa is simmering, chop the figs, apricots, and walnuts into small, bite-sized pieces.
- Add the chopped fruit and nuts and cinnamon to a large bowl.
- When the quinoa is done cooking, add to the bowl and toss with the fruit and nut mixture until combined.
- To serve: Divide the quinoa mixture among 4 mason jars, and add ½ cup milk to each jar. Cover and refrigerate overnight. (This allows the fruit to soften a bit, and also allows the flavors to mingle more freely.) Alternatively, you can also keep the quinoa mixture in a covered container in the fridge. Then, when you’re ready to eat, simply scoop about 1 cup quinoa mixture into a bowl, top with ½ cup milk, and eat like regular cold cereal.
Banner Image:
Mediterraneanbreakfastquinoa1.jpg
Ingredients:
1 cup quinoa, rinsed well and drained (any color – we used red)
2 cups water
¼ cup walnuts
4 extra large dried figs (or 8 smaller dried figs)
8 dried apricot halves
1 teaspoon cinnamon
2 cups milk
Nutrition:
Nutrition Facts per Serving (including milk): Calories: 290, Total Fat: 8g, Saturated Fat:1g, Sodium: 55mg, Carbohydrate: 45g, Fiber: 5g, Total Sugar: 15g (Added Sugar: 0g), Protein: 12g
Author:
An Oldways/Whole Grains Council recipe and photo, courtesy of Kelly Toups
Diet:
Mediterranean DietVegetarian & Vegan Diet
Dietary choice:
Vegetarian Vegan Gluten-free
Description:
In this Mediterranean-inspired quinoa recipe, dried fruit and cinnamon contribute all of the sweet taste — no added sugars needed. Dried figs are deliciously sugary, and when joined with Turkish apricots, raw walnuts, and cinnamon, this breakfast cereal is given a decidedly Mediterranean flair.
Serving Size:
about 1 cup
