Habanera Farm, LLC

Something new for breakfast

I came across this recipe yesterday when looking at Super Bowl recipes (I actually think it was through following a little link at the bottom of the page titled something like “healthy breakfast options”.)  We started our day today with this one.

It was a nice option for something different for breakfast.  Not too sweet (I’m REALLLLLY NOT a sweet breakfast person) and VERY filling.  I’ll remember this one the next time we have leftover Quinoa from dinner.  Instead of topping it with ricotta cheese, we used small curd cottage cheese.  I chopped up almonds since we don’t usually have almond slices but rather whole almonds.  Really nice recipe.  A keeper.

Sweet Breakfast Quinoa
From Food & Wine

Quinoa is naturally loaded with protein and fiber. This filling, nutrient-packed grain is most often used for savory dishes, but it can also be turned into a healthy and unexpected breakfast.

Serves: 4   Total Time: 25 min   Cook Time: 10 min


1 cup(s) red quinoa, rinsed
2 cup(s) water
1 tablespoon(s) extra-virgin olive oil
1/4 cup(s) slivered almonds
1/2 cup(s) dried apricots, cut into 1/2-inch pieces
2 tablespoon(s) pure maple syrup
1/2 teaspoon(s) finely grated orange zest
1/2 teaspoon(s) cinnamon
1/4 cup(s) fresh ricotta


1.  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.

2.  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.

3.  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.