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Mediterranean Breakfast Quinoa

Mediterranean Breakfast Quinoa

James Pucos
Prep Time 15 mins
Cook Time 15 mins
Cuisine Mediterranean
Servings 2
Calories 264 kcal


  • 1/4 cup chopped raw almonds
  • One teaspoon ground cinnamon
  • 1 cup quinoa
  • 2 cups of milk
  • One teaspoon of sea salt
  • One teaspoon vanilla extract
  • Two tablespoons honey
  • Two dried pitted dates, finely chopped
  • Five dried apricots, finely chopped


Mediterranean Breakfast Quinoa: Toast the almonds properly in a skillet over medium temperature until simply brilliant, 3 to 5 minutes; put in a safe spot.
Heat the cinnamon and quinoa commonly in a pot over medium heat until warmed through. Include the milk and ocean salt to the pan and mix; heat the blend to the point of boiling, decrease the temperature to low, place a spread on the pot, and permit to cook at a stew for 15 minutes. Mix the vanilla, nectar, dates, apricots, and about a large portion of the almonds into the quinoa blend. Top with the rest of the almonds to serve.
Nutrition Facts (Per Serving): Calories 264, Carbohydrates 22g, Protein 31g, Fat 6g
Keyword Breakfast Quinoa