Breakfast Quinoa
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • ½ cup dry quinoa, well-rinsed
  • 1 ½ cups vanilla almond/soy/rice milk
  • 2 tablespoons raisins
  • 1 cup apricots or peaches, chopped, fresh or canned
  • ¼ teaspoon vanilla extract
  • 2 tablespoons raw almonds, toasted and chopped
  • ⅛ teaspoon ground cinnamon
  1. Combine quinoa and milk in a medium saucepan. Bring to a slow simmer, then cover and cook for about 15 minutes until the quinoa is tender.
  2. Stir in raisins, apricots, and vanilla.
  3. Then transfer about 1½ cups to a blender and purée. Return puréed mixture to the pan and stir to mix. (Blending a portion of the quinoa gives the dish a porridge-like texture. You can skip this step to save time, or if you prefer a less-creamy texture.)
  4. Sprinkle with nuts and cinnamon. Serve warm or chilled.
If you don’t have fresh/canned apricots, you can use chopped dried apricots or chopped peach slices instead (frozen slices are fine, just thaw them first). Other fruits that work well in this recipe are chopped apples, pears, bananas, or fresh blueberries.
Recipe by It Has To Taste Good at