Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

"This breakfast will make your day so productive," says Jill Donenfeld about her maple syrup-sweetened quinoa. Quinoa is naturally loaded with protein and fiber.

Jill Donenfeld
Recipe by Food & Wine February 2011

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Credit: Tina Rupp

Recipe Summary test

active:
10 mins
total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, cover the quinoa with the water and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes. Lightly fluff the quinoa with a fork and cover it again.

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  • In a medium skillet, heat the olive oil. Add the almonds and cook over moderate heat, stirring a few times, until golden brown, about 2 minutes. Add the apricots, maple syrup, orange zest and cinnamon and stir well until heated through.

  • Add the quinoa to the skillet and stir gently to incorporate the almonds and apricots. Top each portion of quinoa with a tablespoon of ricotta and serve.

Nutrition Facts

311 calories; carbohydrates 44g; fat 11g; saturated fat 2g; protein 10g; fiber 4g.
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