Make delicious Apricot Almond Breakfast Quinoa with dates, apricots, honey, almonds and cinnamon. It's a simple, healthy, protein-packed meal!
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!
Apricot Almond Breakfast Quinoa https://www.thegratefulgirlcooks.com/apricot-almond-breakfast-quinoa/