Ingredients
1/4 cup chopped raw almonds
1 teaspoon ground cinnamon
1 cup quinoa
2 cups milk
1 teaspoon sea salt
1 teaspoon vanilla extract
2 tablespoons honey
2 dried pitted dates, finely chopped
5 dried apricots, finely chopped
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Greek-Mediterranean everyday cooking — healthy, simple, flavorful
Mixed quinoa — white, red, black for visual appeal and varied texture
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Classic thin square waffles — crispy edges, butter pockets
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Greek-Mediterranean everyday cooking — healthy, simple, flavorful
Mixed quinoa — white, red, black for visual appeal and varied texture
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Classic thin square waffles — crispy edges, butter pockets
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Toast the almonds in a skillet over medium heat until just golden, 3 to 5 minutes; set aside. Heat the cinnamon and quinoa together in a saucepan over medium heat until warmed through. Add the milk and sea salt to the saucepan and stir; bring the mixture to a boil, reduce heat to low, place a cover on the saucepan, and allow to cook at a simmer for 15 minutes. Stir the vanilla, honey, dates, apricots, and about half the almonds into the quinoa mixture. Top with the remaining almonds to serve.