Cherry Breakfast Quinoa

Cherry Breakfast Quinoa

Serves 8 to 10
Try this cherry-packed breakfast bake by itself or topped with almondmilk for a hot cereal feel. It will keep refrigerated up to 5 days.
  • 1 cup quinoa
  • 1 3/4 cup coconut water
  • 1/3 cup unsweetened almondmilk
  • 1/2 cup pitted dates
  • 1/2 cup raw sunflower seeds, divided
  • 2/3 cup almond meal
  • 1 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 3 cups (about 1 pound) fresh cherries, pitted, divided
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Rinse quinoa in a fine sieve until water runs clear; drain and transfer to a medium saucepan. Add coconut water and bring to a boil. Lower heat to medium-low; cover and simmer until liquid is absorbed, about 15 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork. 

Preheat the oven to 350°F. Line the bottom of an 8-inch-square pan with parchment paper. In a blender, combine almondmilk, dates, 2/3 of the cherries and 1/4 cup of the sunflower seeds; blend until smooth. Pour into a large bowl and stir in almond meal, vanilla, salt and quinoa. Scrape the mixture into the prepared pan. Halve remaining cherries and scatter them over the top along with remaining 1/4 cup sunflower seeds. Bake until browned on top and set, about 1 hour.

Cool at least 30 minutes. Cut into squares. Serve warm or cold.
Nutritional Info: 
Per Serving: Serving size: 1 square, 230 calories (90 from fat), 10g total fat, 1g saturated fat, 125mg sodium, 32g carbohydrates, (5 g dietary fiber, 15g sugar), 7g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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