2 ratings

Quinoa Bowl with Fall Fruits

Break out of your oatmeal rut and consider something new in that hot-cereal bowl: quinoa

"Break out of your oatmeal rut and consider something new in that hot-cereal bowl: quinoa. Breakfast is actually my favorite meal for this teensy, protein-packed grain (which, technically, is not a grain at all but the seed of a plant in the amaranth family). Quinoa has a well-balanced amino acid profile and is especially rich in magnesium and iron. Make a fresh pot in the morning, or do it up as a side dish for dinner, relying on the leftovers to get you through breakfast. I like quinoa best doused with cold almond milk, roasted hazelnuts, and fall fruits. The reds and greens of apples, pears, and grapes make for a very pretty bowl."-Katie Sullivan Morford


Recipe courtesy of Rise and Shine by Katie Sullivan Morford, © 2016 by Katie Sullivan Morford. Photographs  © 2016 by Erin Scott. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. www.roostbooks.com


  • 1 Cup quinoa
  • 2 Cups water
  • 1/4 Teaspoon kosher salt
  • Almond milk or other milk of your choice
  • 1 Cup diced pear, diced apple, and/or halved grapes
  • 1/4 Cup chopped roasted hazelnuts or slivered almonds
  • Honey or pure maple syrup (optional)


Check to see whether the quinoa has been prewashed. If so, there’s no need to rinse it yourself. If not, put the quinoa into a fine-mesh sieve and rinse thoroughly over the sink to eliminate any bitterness. Allow to drain completely.

Transfer the quinoa to a medium saucepan and add the water and salt. Set the pan on the stove over high heat and bring to a boil. Lower the heat, cover with a lid, and simmer until the quinoa is tender, 15 to 18 minutes. Transfer the cooked quinoa to a fine-mesh sieve and give it a shake to drain off any remaining water.

To serve, spoon warm quinoa into bowls, add 1 to 2 tablespoons of milk, the diced fruit, and hazelnuts. Finish with a drizzle of honey or maple syrup, if desired.

Make Ahead: You can cook the quinoa up to 3 days in advance and store it in the refrigerator. Reheat in the microwave, or add a couple teaspoons of water and warm on the stove over medium heat.