Make delicious Apricot Almond Breakfast Quinoa with dates, apricots, honey, almonds and cinnamon. It’s a simple, healthy, protein-packed meal!
If you’re looking for a healthy, unique, and protein-packed breakfast, may I suggest this recipe for Apricot Almond Breakfast Quinoa?
I found the original recipe in one of my cookbooks, featuring healthy recipes from the Mediterranean. It sounded good, so I tweaked the recipe a bit to suit our tastes, and this delicious breakfast dish (which I’ve made again and again) is the result!
Quinoa is the star ingredient, and it is now recognized world-wide as a “super food”, full of fiber, nutrients and protein! It’s an ancient food that has made a huge comeback in our modern food culture!
The quinoa is cooked with cinnamon and milk, then fresh chopped dates, toasted almonds, dried apricots, honey and vanilla are added to it, for a huge boost of flavor! It’s delicious, and I would like to show you how easy it is to make.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Toast The Chopped Almonds In A Skillet
The first thing you need to do is lightly toast raw almonds. Place raw, chopped almonds in a skillet. Turn the heat to MEDIUM, and cook the almonds, stirring often, for about 3 minutes.
The almonds are finished toasting when they become fragrant, and are lightly browned. Once done, transfer them out of the hot skillet to a plate or paper towel, and let them cool.
Once cooled, set aside about a Tablespoon of the almonds, because you will garnish the finished dish with them after it’s done. Let the rest of the almonds continue cooling.
Warm The Quinoa And Cinnamon
Put the uncooked quinoa and ground cinnamon in a medium sized saucepan. Give it a quick stir to combine the two ingredients, then heat this for about a minute (Medium heat) until it is warmed through.
Time To Cook The Quinoa
Now add low fat milk and salt to the quinoa in the saucepan, and stir to combine. Bring this mixture to a boil on Medium heat.
Once the milk comes to a boil, turn the heat down to very LOW. Put a lid on the saucepan, and simmer this mixture on low heat for approximately 13-14 minutes. Stir the quinoa every 3-4 minutes, then put the lid back on and continue cooking.
Check the quinoa at the halfway point. If it seems like it is cooking and absorbing the milk really fast, add a couple more Tablespoons of milk, make sure the heat setting is at it’s lowest, and continue cooking.
Stir the milk into the quinoa and continue cooking until it is done. The quinoa should be tender, and the liquid absorbed when it has finished cooking.
Add Remaining Ingredients To The Cooked Quinoa
Once all the milk is absorbed (and the quinoa is tender), stir in the chopped apricots (reserving a few to garnish each serving).
Add the chopped dates, honey, vanilla extract and the chopped, toasted almonds (except the reserved almonds for garnish).
Stir to fully combine these ingredients. Now all that is left to do is divide the quinoa into serving dishes, garnish and serve.
Serve The Apricot Almond Breakfast Quinoa
Equally divide the apricot almond breakfast quinoa into two small serving bowls or dishes. Garnish the top of each portion with a few of the reserved toasted almonds and apricots.
Serve the apricot almond breakfast quinoa immediately while it is still hot (or warm, depending on your personal preference). Grab a spoon and dig in to this delicious, protein-filled breakfast!
I really hope you have the opportunity to try this yummy breakfast, and trust you will enjoy it as much as we do. The recipe can easily be adapted to make more servings, depending on the quantity you need.
Thank you for stopping by today, and I invite you to come back again for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!
Looking For More BREAKFAST Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of delicious breakfast recipes to choose from, including:
- Quiche Lorraine
- Hearty Oatmeal Bowl
- Southern Buttermilk Biscuits
- Florentine Eggs And Bacon
- Homemade Blueberry Pancakes
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Recipe adapted from: “The Essential 450 Best Mediterranean Diet Recipes” (Kindle Edition), published in 2016 by Topflight Cookbooks
↓↓ PRINTABLE RECIPE BELOW ↓↓
Make delicious Apricot Almond Breakfast Quinoa with dates, apricots, honey, almonds and cinnamon. It's a simple, healthy, protein-packed meal!
- 5 dried apricots *DIVIDED USE, chopped
- 1 dried date pit removed, finely chopped
- 2 Tablespoons chopped raw almonds *DIVIDED USE, chopped
- ½ teaspoon sea salt
- ¾ teaspoon ground cinnamon
- 1 cup low fat milk
- ½ cup quinoa uncooked
- ¾ teaspoon vanilla extract
- 1 Tablespoon honey
Place chopped almonds in a skillet. Cook on Medium heat, stirring often, for 3 minutes. Transfer almonds to a paper towel; let cool. Set aside one Tablespoon almonds (as garnish for finished dish). Let the rest continue cooling.
Put quinoa and cinnamon in a medium saucepan. Stir to combine, then heat for about 1 minute (Medium heat) until warmed through.
Add milk and salt to the quinoa; stir to combine. Bring to a boil on Medium heat, then reduce heat to very LOW. Put a lid on pan; simmer mixture (LOW) heat approx. 13-14 minutes. Stir every 3-4 minutes, cover and continue cooking. Check quinoa at the halfway point. If it seems like it's cooking and absorbing the milk really fast, add a couple more Tablespoons of milk, make sure heat setting is at it's lowest, and continue cooking. Quinoa should be tender to the bite, and liquid absorbed when it's done.
Remove pan from heat. Stir in chopped apricots (reserve a few for garnish). Add chopped date, honey, vanilla and almonds (except reserved almonds for garnish). Stir until combined.
Equally divide quinoa into 2 small bowls. Garnish each with toasted almonds and apricots. Serve immediately, and enjoy!
Here’s one more to pin on your Pinterest boards!