One of “Mom” at Tiny Green Mom’s breakfast staples is heart-healthy oatmeal, but this recipe found on called out to enliven things a bit in the morning! With the addition of protein-packed quinoa and fresh berries, oatmeal in the morning may be a thing of the past!

Warm and Nutty Cinnamon Quinoa

from ChefMDs Big Book of Culinary Medicine


1 cup organic 1% low fat milk or milk substitute
1 cup water
1 cup organic quinoa
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons organic agave nectar, such as Madhava brand


Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.

1 reply
  1. Hannah
    Hannah says:

    Oh wow. This looks delicious, thanks! My husband might balk a little bit at eating something called “cinnamon quinoa,” but by now he knows my cooking well enough to understand that just because something has a funny name doesn’t mean that it will taste bad. 🙂

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