Cinnamon-Vanilla Quinoa With Dates, Raisins & Pumpkin Seeds.
Until this, I had only made savory quinoa, but I had heard of quinoa recipes for breakfast similar to oatmeal, so I wanted to give it a try. This quinoa turned out really nice and was a great alternative to oatmeal. It would make a great treat at breakfast but could be eaten for any meal, really. It was subtlety sweet with a little crunch from the pumpkin seeds. It also couldn’t be easier to cook. You can make one pot and then eat it all week with no fuss!
Makes about four cups of quinoa.
- 1 cup dry quinoa
- 1/4 cup unsalted pumpkin seeds
- 1/4 cup raisins
- 1/4 cup dried dates
- 3 tbsp agave syrup (or honey if you prefer)
- 1 tsp cinnamon
- 1 tbsp vanilla extract
Cook the quinoa as directed on the package. Once almost all of the liquid in the pot is gone, add in the vanilla, agave, cinnamon, dried fruit and pumpkin seeds. Cook for about 5-7 minutes on low heat, or until the quinoa has finished cooking. Top with a sprinkling of cinnamon.