Mediterranean Breakfast Quinoa With Walnuts, Figs, and Apricots

Mediterranean Breakfast Quinoa With Walnuts, Figs, and Apricots

In this Mediterranean-inspired quinoa recipe, dried fruit and

cinnamon contribute all of the sweet taste—noadded sugars needed. Dried figs are deliciously sugary, and when joined with Turkish apricots, raw walnuts, and cinnamon, this breakfast cereal is given a decidedly Mediterranean flair.

Ingredients
1 cup quinoa, rinsed well and drained (any color—we
used red)
3 cups water
4 extra large dried figs (or 8 smaller dried figs)
8 dried apricot halves
1⁄4 cup walnuts
1 tsp cinnamon

Directions
1. Bring water and quinoa to a boil. Then, reduce heat to low
and simmer covered for about 15 minutes, until the outside
coat of the grain separates into a curly tail, and all of the
liquid is absorbed.

2. While the quinoa is simmering, chop the figs, apricots,
and walnuts into small, bite-sized pieces. Add the chopped
fruit, nuts, and cinnamon to a large bowl.

3. When the quinoa is done cooking, add to the bowl and toss
with the fruit and nut mixture until combined.

4. To serve, divide the quinoa mixture among four mason
jars, and add 1⁄2 cup 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
also can 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 1⁄2 cup milk,
and eat like regular cold cereal.

Nutrient Analysis per serving (about 1 cup including milk)
Calories: 290; Total fat: 7g; Sat fat: 1g; Sodium: 60 mg;
Carbohydrate: 47 g; Fiber: 5 g; Protein: 12 g
— RECIPE AND PHOTO COURTESY OF KELLY TOUPS OF OLDWAYS/WHOLE GRAINS COUNCIL