This recipe for Sweet Breakfast Quinoa was submitted to me by a favorite client of mine. RoseAnne had this to say, “Hi all—thought you would enjoy this recipe. I tried it today and it was almost like eating French toast—almost. . .” Here it is.
Sweet Breakfast Quinoa
Quinoa is naturally loaded with protein and fiber. To read more on Quinoa see the Product of the Month.
- 1 cup Red Quinoa, rinsed
- 2 cups Water
- 1 tablespoon Extra-Virgin Olive Oil
- ¼ cup Slivered Almonds
- ½ cup Dried Apricots cut into ½ inch pieces (get organic as they are sulfite –free)
- 2 tablespoons Pure REAL Maple Syrup
- ½ Tea. Finely grated Orange Zest
- ¼ cup fresh Ricotta cheese
Instructions for Sweet Breakfast Quinoa:
In a small saucepan, cover the quinoa with the water and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 mins. Lightly fluff the quinoa with a fork and cover it again.
In a medium skillet, heat the olive oil. Add the almonds and cook over moderate heat, stirring a few times, until golden brown (about 2 minutes). Add the apricots, maple syrup, orange zest and cinnamon and stir well until heated through.
Add the quinoa to the skillet and stir gently to incorporate the almonds and apricots. Top each portion of quinoa with a tablespoon of ricotta and serve.
Leftovers can be refrigerated up to 5 days. Reheat as needed or serve cold.
Preparation time: 10 minutes. Total time (including cooking) 25 minutes. Makes 4 Servings.
Nutritional Information: Calories/serving-311, Grams of fat-11, grams of saturated fat-2, grams of carbs- 44, grams of fiber- 4.
Reference for Sweet Breakfast Quinoa: https://www.foodandwine.com/recipes/sweet-breakfast-quinoa