Mediterranean Breakfast Quinoa with Walnuts, Figs and Apricots

Mediterranean Breakfast Quinoa with Walnuts, Figs and Apricots

Move over, baklava! Sugar-kissed nuts and cinnamon have found a new home.

In this Mediterranean-inspired quinoa recipe, I let dried fruit and cinnamon contribute all of the sweet taste — no added sugars needed. Dried figs are startlingly sugary, and when joined with Turkish apricots, raw walnuts, and cinnamon, this breakfast cereal is given a decidedly Mediterranean flair. Oatmeal is usually my go-to breakfast grain, but warm summer mornings call for cold cereal, and this quinoa fits the bill.

Mediterranean Breakfast Quinoa with Walnuts, Figs and Apricots

Mediterranean Breakfast Quinoa with Walnuts, Figs and Apricots

^^Dried fruit (apricots left, figs right) and nuts make this recipe easy to enjoy year-round

Mediterranean Breakfast Quinoa with Walnuts, Figs and Apricots

^^New to quinoa? You can tell that it’s done cooking when a little white tail separates from the grain

Mediterranean Breakfast Quinoa with Walnuts, Figs and Apricots

Mediterranean Breakfast Quinoa with Walnuts, Figs and Apricots

Serves 4

Ingredients:

  • 1 cup quinoa, rinsed well and drained (any color – I used red)
  • 3 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 (I used organic skim milk)

Method:

  1. Bring water and quinoa to a boil. Then, reduce heat to low and simmer covered for about 15 minutes. (The outside coat of the grain will separate into a curly tail when done cooking.)
  2. While the quinoa is simmering, chop the figs, apricots, and walnuts into small, bite-sized pieces.
  3. Add the chopped fruit and nuts and cinnamon to a large bowl.
  4. When the quinoa is done cooking, add to the bowl and toss with the fruit and nut mixture until combined.
  5. How to serve: Divide the quinoa mixture among 4 mason jars, and add ½ 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.

Mediterranean Breakfast Quinoa with Walnuts, Figs and Apricots

Nutrition per serving (including milk): 290 calories, 7g fat (1g saturated fat), 47g carbohydrates (5g fiber, 16g sugar*), 12g protein, 60mg sodium, 10% Vitamin A, 1% Vitamin C, 21% Calcium, 15% Iron

*All sugars are naturally occurring – none are added sugars

Mediterranean Breakfast Quinoa with Walnuts, Figs and Apricots

– Kelly

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3 thoughts on “Mediterranean Breakfast Quinoa with Walnuts, Figs and Apricots

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