Feeling the need to switch it up for breakfast lately. I usually rotate between eggs & wheat toast and oatmeal & yogurt. Love 'em both, but needing some more variety! I've had this recipe saved for months and figured I'd give it a whirl. Plus, it's cherry season, so I've got to take advantage! (2 lbs of cherries for 3 Euro!) At first I thought the ricotta might be a little weird on quinoa (and for breakfast) but turns out it was just the right touch! A Greek yogurt (or other thick yogurt) would probably work just as well, too.
I ended up changing it significantly so I could use what I already had- feel free to change it yourself! I'd love to hear what kind of combos you all come up with. Here's what I did:
- 1 cup uncooked quinoa
- 2 cups water
- 1 Tbs oil ( I used coconut; any could be used)
- 1/4 cup walnuts, coarsely chopped
- 1/2 cup dried dates, or other dried fruit (such as raisins or chopped apricots)
- 2 Tbs pure maple syrup
- 1/2 tsp orange zest
- 1/2 tsp ground cinnamon, plus more for sprinkling
- 1/4 cup ricotta cheese (full fat recommended!)
- 1 cup fresh cherries, pitted and halved (you could also use other berries, but then you'd have to change the name of the recipe ;)
1. Cook quinoa according to package directions. Fluff with a fork then set aside.
2. In a large skillet, heat the oil. Add walnuts and cook over low heat for about 2 minutes, being careful not to burn them. Add the dates, maple syrup, orange zest and cinnamon and stir until heated through.
3. Add the quinoa to the skillet and gently stir to make sure the nut/fruit mixture is well distributed.
4. Each serving is one generous cup of quinoa mixture, topped with 1 Tbs ricotta and 1/4 cup cherries. Sprinkle with more cinnamon if desired.
*I made this ahead of time and topped with ricotta and cherries just before serving. Each serving is approx. 350 calories (and worth every one!)
**Recipe adapted from Food & Wine. Check it out here.