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Fruit and Nut Breakfast Quinoa

Fruit and Nut Breakfast Quinoa Recipe

Eating quinoa for breakfast is a great way to get plant-based protein and fiber while enjoying the slight sweetness associated with cereals. This hearty meal will fill you up and power you through the mid-morning munchies.

Yield: 1 serving

Prep time: 5 minutes

Cook time: 20 minutes

Ingredients

¼ cup dry quinoa, rinsed and drained

2 dried apricots, chopped

1 tbsp dried cranberries, chopped

2 tsp chopped unsalted pecans

1 tsp pure maple syrup

¼ tsp ground cinnamon

Pinch of ground nutmeg

Directions

Heat a small saucepan on medium-high and add the quinoa. Toss the grains in the pan for 1 minute to lightly toast them. Add ½ cup water and bring to a boil.

Cover, reduce the heat to medium, and simmer for 12 to 15 minutes, until almost all the liquid is absorbed. Remove from the heat and let stand 5 minutes.

Transfer to a bowl and stir in the apricots, cranberries, pecans, maple syrup, cinnamon and nutmeg.

Serve warm or at room temperature.

Nutrition information: Calories 283; Total Fat 6.3 g; Saturated Fat 0.3 g; Trans Fat 0 g; Cholesterol 0 mg; Sodium 10 mg; Carbohydrate 50.7g; Fiber 5.6 g; Sugar 18.1 g; Protein 5.9 g

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