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

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.