Quinoa breakfast bowl recipe

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Quinoa should be included in your breakfast rotation. It is hearty, nutritious and easy to make. It also happens to be wonderful in sweet applications. Here it is paired with pears, oranges and green cardamom, another delicious flavor affinity.

  • Yield: 4 Servings


  • 1½ cups nondairy milk
  • 1 tablespoon pure maple syrup
  • 1 cup quinoa, well rinsed
  • 4 green cardamom pods
  • 1 (2-inch) piece orange zest, no white pith
Fruit and Nuts
  • 1 teaspoon grapeseed oil
  • ½ cup chopped nuts, such as hazelnut, pistachio, or almond
  • 2 ripe pears, cut into ½-inch dice
  • 1 tablespoon maple syrup
  • Pinch salt
  • 1 large orange, segmented and chopped or 2 tangerines, segmented
How to Make It
  1. Combine the milk, syrup, quinoa, cardamom, and zest in a medium saucepan over high heat. Bring to boil and reduce to simmer, taking care not to let it boil over. Simmer, partly covered, for 10 minutes. Cover tightly and continue to cook for 10 more minutes. Remove from heat and set aside for 5 minutes to steam.
  2. Fruit and Nuts
  3. Heat the oil in a small saucepan over medium heat. Add the nuts and cook, stirring often, until they are toasted, about 3 minutes. Remove the nuts from the heat and set aside. Add the pears, syrup, and salt to the pan and cook, stirring, until the pear is glazed, about 3 minutes. Set aside.
  4. Assembly
  5. Fluff the quinoa, remove the zest and cardamom and discard. Stir in the pears, nuts, and oranges. Serve in bowls.

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