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  • Fruity Breakfast Quinoa

    Tuesday, August 21, 2012

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    When my friend Wendy asked me to provide a high-protein breakfast recipe for her to feature in an upcoming article, my mind immediately went to one of my favorite morning meals–breakfast quinoa.

    Breakfast Quinoa


    Quinoa is an ancient grain originally found in the Andes and now cultivated in much of Latin America. In addition to providing a good dose of protein (1/4 cup uncooked has about 8 grams), it is one of the few non-animal derived “complete” proteins, meaning that it has all 9 of the essential amino acids. One more quick note for those of you practicing a gluten-free diet…quinoa is a great addition to your GF shopping list.

    While many of you may use quinoa in your savory dishes, you may be surprised to know that it works equally well as slightly sweet breakfast grain and, because it is high in protein, it offers a more satisfying morning meal than typical breakfast cereals.

    This recipe is pretty simple and offers a great opportunity to experiment with ingredients and flavors. Since so much fruit is currently in season, I used mostly fresh fruit in this version. In the winter, when I don’t have local fresh fruit available, I will often use dried fruit and grated apple. Feel free to change up the nuts or add seeds (chia comes to mind). A couple of things to keep in mind as you play with ingredients: sweetened, dried fruit will make the finished product sweeter. When adding nuts, just sprinkle them on top (mixing them into the cereal too far ahead of time may reduce their crunch). Be sure to use just a touch of your favorite natural sweetener to lend that breakfast feel to the dish.  

    Apricots, dried cherries, pistachio, and dried coconut–ready for starring roles!

    Be creative and use whatever fruit, nuts and milk you favor.

    Fruity Breakfast Quinoa 

    © Nancy Granada / Kindred Kitchen

    Fruity Breakfast Quinoa

    servings: 2 | time: about 20 minutes

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    1/2 cup quinoa
    1 cup water or 1/2 cup water and 1/2 cup orange juice (using the OJ will make the finished cereal sweeter)
    2 fresh apricots, chopped
    1/4 cup dried sour cherries
    1/4 cup flaked dried coconut (preferably unsweetened)
    grated peel of 1 orange
    a few unsalted pistachios, coarsely chopped
    honey, agave or stevia
    1/2 cup unsweetened vanilla almond milk plus more for serving


    1. Place the water and quinoa in a saucepan and bring to a boil. Reduce heat to medium-low, cover and simmer for 13 minutes.

    2. Remove the cooked quinoa from the heat, leaving the burner on medium-low

    3. Add the apricots, dried cherries, flaked coconut, and grated orange peel.

    4. Return the quinoa back to the burner and allow to cook for 1 minute. Add 1/2 cup almond milk and cook for 1 more minute. Remove from stove.

    5. Spoon equal portions into 2 bowls. Sprinkle the pistachios on top and drizzle with your favorite natural sweetener to taste (I prefer honey). Pour additional almond milk over top to taste.


    2 responses to “Fruity Breakfast Quinoa”

    1. Jenni says:

      Love warm grains for breakfast. Lovely comfort food. So nice to be at the conference with you this weekend!

    2. Nancy Granada says:

      @Jenni-I am experimenting more and more with grains (other than oats) in the AM…having fun with it! So great to meet you at the conference…looking forward to next year!

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