Breakfast Quinoa With Nuts And Seeds Recipe - Kosher

A hearty, protein-rich, naturally gluten-free breakfast bowl made with fluffy quinoa, crunchy nuts, and nourishing seeds. Perfect for meal prep and customizable for dairy or pareve kitchens.

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Servings

4 servings

Yield

About 4 cups cooked quinoa (4 breakfast bowls)

Prep Time

10 minutes

Cook Time

15–20 minutes

Difficulty

Easy

Cooking Vessel

Medium saucepan with lid, fine mesh strainer, measuring cups/spoons, wooden spoon

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Ingredients

• 1 cup quinoa, rinsed well

• 2 cups water or unsweetened almond milk (for pareve option)

• ½ teaspoon kosher salt

• 1 tablespoon maple syrup or honey (optional)

• ½ teaspoon ground cinnamon

• ¼ cup chopped almonds

• ¼ cup chopped walnuts

• 2 tablespoons pumpkin seeds (pepitas)

• 2 tablespoons sunflower seeds

• 1 tablespoon chia seeds

• 1 tablespoon ground flaxseed

• ¼ cup raisins or dried cranberries (optional)

• Fresh fruit for topping (berries, banana slices, or diced apple)

• Optional dairy topping: Greek yogurt or milk (use only if serving dairy meal)

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Instructions

1. Rinse the quinoa:
   Place quinoa in a fine mesh strainer and rinse under cold water for 30–60 seconds to remove bitterness.

2. Cook the quinoa:
   In a medium saucepan, combine quinoa, water (or almond milk), and salt. Bring to a boil over medium-high heat.

3. Simmer:
   Reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed and quinoa is tender.

4. Steam:
   Remove from heat and let sit covered for 5 minutes. Fluff with a fork.

5. Add flavorings:
   Stir in cinnamon and maple syrup or honey (if using).

6. Top and serve:
   Divide into bowls and top with nuts, seeds, dried fruit, and fresh fruit. Add milk or yogurt if desired (only if meal is dairy).

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Nutritional Information (Per Serving, Approximate)

• Calories: 320–350

• Protein: 10–12g

• Carbohydrates: 38g

• Fiber: 6–8g

• Fat: 16–18g

• Omega-3s: High (from chia and flax)

• Iron: ~15% DV

• Magnesium: ~20% DV

Nutritional values vary depending on toppings and sweeteners used.

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Dietary Adaptations

• Pareve: Use water or plant-based milk and maple syrup instead of honey (if strict vegan).

• Dairy: Cook with milk and top with Greek yogurt for extra protein.

• Gluten-Free: Naturally gluten-free (ensure certified GF quinoa if needed).

• Vegan: Use maple syrup instead of honey.

• Low-Sugar: Omit sweetener and rely on fruit for natural sweetness.

• High-Protein: Stir in a scoop of unflavored kosher-certified protein powder after cooking.

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Tips & Troubleshooting

• Bitter taste? Rinse quinoa thoroughly before cooking.

• Too mushy? Reduce liquid slightly (try 1¾ cups liquid per 1 cup quinoa).

• Too dry? Stir in a splash of warm milk before serving.

• Meal prep tip: Store cooked quinoa separately and add nuts/seeds fresh to maintain crunch.

• Extra flavor boost: Toast nuts and seeds in a dry pan for 2–3 minutes before adding.

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Serving Suggestions

• Serve warm on cold mornings or chilled like overnight oats.

• Drizzle with almond butter or tahini for richness.

• Add diced apples sautéed with cinnamon for a cozy variation.

• Pair with scrambled eggs or a smoothie for a complete breakfast.

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Notes

• Ensure all packaged ingredients (quinoa, nuts, seeds, dried fruit, plant milk) carry reliable kosher certification.

• For Shabbat preparation, quinoa may be cooked in advance and gently reheated according to your community’s halachic guidelines.

• This recipe doubles easily for batch cooking and keeps refrigerated for up to 4 days.

Enjoy your wholesome, energizing Breakfast Quinoa with Nuts and Seeds!