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
- 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.
- While the quinoa is simmering, chop the ﬁgs, apricots, and walnuts into small, bite-sized pieces.
- Add the chopped fruit and nuts and cinnamon to a large bowl.
- When the quinoa is done cooking, add to the bowl and toss with the fruit and nut mixture until combined.
- 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