Mediterranean Breakfast Quinoa

1. 1

   In a medium saucepan over medium heat, toss together cinnamon and quinoa until warmed through. Add milk and bring to a boil. Lower heat to a simmer, add salt, cover and cook 15 minutes.

2. 2

   Chop dates and apricots to a fine dice. Lightly toast almonds until golden and roughly chop.

3. 3

   Once milk is almost fully absorbed into quinoa, add honey, vanilla, dates, apricots and half of the almonds. Mix thoroughly. Top with remaining almonds and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.