Ruby Quinoa Breakfast Bowl

The deep red breakfast bowl—rich in health protective anthocyannis, as well as protein, fiber, vitamins and minerals—will fuel you until lunchtime.  It is based on an ancient Peruvian staple, quinoa, which comes in a variety of colors such as red, white and black.  Legend has it that this hearty ancient grain gave stamina to Incan warriors long, long ago.  I think you’ll find its nutrient lineup does the same for you, too.

  • 1 cup uncooked red quinoa
  • 2 ½ cups water
  • ¼ cup dried cranberries
  • ¼ cup dried cherries
  • ½ cup chopped pecans
  • 1 tablespoon chia seeds
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg

Stir together all the ingredients in a small pot, bring to a boil, reduce the heat to low, cover, and cook, stirring occasionally, until the grain is tender and the liquid is absorbed, about 15 minutes.

Serve this cereal with plant-based milk as desired.

Yield: 4 Servings (Serving size: just under 1 cup)
Nutrition Breakdown: Calories 330, Fat 14g  (saturated fat 1g), Sodium 12mg Carbohydrates 47g, Fiber 5g, Protein 8g,

Recipe used with Permission from: “The Plant-Powered Diet” by Sharon Palmer, RD. For more information see: