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Fruit and Nut Breakfast Quinoa RecipeFruit 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.

Nutrition Facts
Serving Size 1 quinoa bowl
Amount Per Serving
% Daily Value*
Total Fat 6.3g
2%Saturated Fat 0.3g
Trans Fat 0g
Cholesterol 0mg
Sodium 10mg
Total Carbohydrate 50.7g
Dietary Fiber 5.6g
Sugars 18.1g
Protein 5.9g
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 1 serving

Prep time: 5 minutes

Cook time: 20 minutes


  • 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


  1. 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.
  2. 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.
  3. Transfer to a bowl and stir in the apricots, cranberries, pecans, maple syrup, cinnamon and nutmeg.

Serve warm or at room temperature.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.
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