This tasty porridge made with quinoa, diced pitted dates, and hints of cinnamon and nutmeg is ready in only twenty-five minutes. Sprinkle with chopped toasted pecans. Slideshow: Whole-Grain Breakfasts 

Erin Alderson
August 2013

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Credit: © Erin Alderson

Recipe Summary test

total:
25 mins
Yield:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, combine the quinoa with the dates, cinnamon and nutmeg. Add the water, milk and a pinch of salt and bring to a boil. Cover and cook over low heat until the liquid has been absorbed and the quinoa is tender, about 15 minutes. Divide the porridge into bowls, sprinkle with the pecans and serve.

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Notes

One Serving: 517 cal, 15 gm fat, 1.6 gm sat fat, 80 gm carb, 9 gm fiber, 19 gm protein.

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