Ingredients
Scale
1 1/2 cups quinoa, rinsed
2 cups milk (dairy or non-dairy)
1 tsp ground cinnamon
1/2 tbsp olive oil
1 cup plain Greek yogurt
8 Medjool dates, pitted and chopped
1/2 cup shelled pistachios, chopped
2 tbsp honey
1 tbsp orange zest
1 pinch sea salt
Instructions
Simmer quinoa in milk, water, cinnamon, salt, and olive oil until tender (15-20 minutes)
Let quinoa cool slightly, then fluff with a fork
Divide into bowls, top with yogurt, dates, pistachios, honey, and orange zest
Serve chilled or at room temperature
Notes
Quinoa can be made and refrigerated up to 3 days ahead
Swap honey for maple syrup for a vegan option
Pistachios can be toasted for extra flavor
Store leftovers in the fridge for 24-48 hours
- Prep Time: 10
- Cook Time: 15
- Category: Mediterranean Mornings
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 28g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg