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Active time
5 minutes
Total time
20 minutes
4 servings
Serving Size
about 1 cup

1 cup quinoa, rinsed well and drained (any color – we used red)

2 cups water

¼ cup walnuts

4 extra large dried figs (or 8 smaller dried figs)

8 dried apricot halves

1 teaspoon cinnamon

2 cups milk

  1. Bring water and quinoa to a boil. Then, reduce heat to low and simmer covered for about 15 minutes, until the outside coat of the grain separates into a curly tail, and all of the liquid is absorbed.
  2. While the quinoa is simmering, chop the figs, apricots, and walnuts into small, bite-sized pieces.
  3. Add the chopped fruit and nuts and cinnamon to a large bowl.
  4. When the quinoa is done cooking, add to the bowl and toss with the fruit and nut mixture until combined.
  5. To serve: Divide the quinoa mixture among 4 mason jars, and add ½ cup milk to each jar. Cover and refrigerate overnight. (This allows the fruit to soften a bit, and also allows the flavors to mingle more freely.) Alternatively, you can also keep the quinoa mixture in a covered container in the fridge. Then, when you’re ready to eat, simply scoop about 1 cup quinoa mixture into a bowl, top with ½ cup milk, and eat like regular cold cereal.


An Oldways/Whole Grains Council recipe and photo, courtesy of Kelly Toups


Nutrition Facts per Serving (including milk): Calories: 290
Total Fat: 8g
Saturated Fat:1g
Sodium: 55mg
Carbohydrate: 45g
Fiber: 5g
Total Sugar: 15g (Added Sugar: 0g)
Protein: 12g

Yield: 4 servings

Serving Size: about 1 cup

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