Mediterranean Breakfast Quinoa

1. 1

   Toast the almonds in a skillet over medium heat until just golden, 3 to 5 minutes; set aside.

2. 2

   Heat the cinnamon and quinoa together in a saucepan over medium heat until warmed through. Add the milk and sea salt to the saucepan and stir; bring the mixture to a boil, reduce heat to low, place a cover on the saucepan, and allow to cook at a simmer for 15 minutes. Stir the vanilla, honey, dates, apricots, and about half the almonds into the quinoa mixture. Top with the remaining almonds to serve.

* Per serving · 4 servings · Values may vary.

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