The Farmplate Blog

Good news – springtime is finally rearing its lovely head! With spring comes delicious seasonal fruit that hasn’t been in season for months, so I thought that I would take some of my favorite fruits and create a simple breakfast dish that is both delicious and packed with nutrients.

The base of this dish is quinoa, an incredibly versatile grain-like crop that is characterized by its mild, nutty flavor and known for its complete protein and fiber content (6 and 3 grams per serving, respectively). Kind of a riff on oatmeal, I combined the cooked quinoa with cinnamon and toasted almonds, and topped it off with strawberries and mango which made for a satisfying and scrumptious breakfast this morning! I took some photos, which are posted here.

Use FarmPlate to find quinoa at a nearby food co-op or health food store. When purchasing ingredients, remember to buy organic strawberries (and local, if available) and keep an eye out for fair trade, organic mangos!

SPRINGTIME BREAKFAST QUINOA
From the FarmPlate Kitchen
½     cup quinoa, rinsed and drained
½     cup water
½     cup unsweetened vanilla almond milk
½     cup chopped strawberries
¼     cup chopped mango
1     tablespoon sliced almonds
1     teaspoon agave nectar (optional)
Dash of salt
Dash of cinnamon

In a small saucepan, bring the quinoa, almond milk, water, and salt to a boil for 2 minutes. Reduce heat to low and cover for 15 minutes or until all the water is absorbed. Remove from the heat and let sit, covered, for 5 minutes.

Once quinoa is cooled, place in your favorite cereal bowl, and stir in the cinnamon, almonds, and agave nectar if desired. Then, top with the chopped strawberries and mango. Enjoy!

Serves 2

Adapted from Kathy Freston’s Breakfast Quinoa recipe

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Ana Bowens is a senior at Dartmouth College. She is an evolving foodie with passions for cooking, photography, food policy, and writing.