Quinoa Bowl with Fall Fruits

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

4
Servings
231
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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)

Directions

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.

Nutritional Facts

Total Fat
10g
14%
Sugar
2g
2%
Saturated Fat
1g
4%
Carbohydrate, by difference
30g
23%
Protein
7g
15%
Vitamin A, RAE
141µg
20%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
117mg
12%
Choline, total
5mg
1%
Fiber, total dietary
6g
24%
Folate, total
57µg
14%
Iron, Fe
7mg
39%
Magnesium, Mg
50mg
16%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
120mg
17%
Selenium, Se
6µg
11%
Sodium, Na
152mg
10%
Water
127g
5%
Zinc, Zn
1mg
13%