Jan 262013

No matter how I tried, I could not think of a shorter name for this breakfast that would do it justice.  It’s not especially colorful, but oh my goodness is it good!  The quinoa starts it off with great nutrition.  Add in seasonal fruit with the pears and figs – also packed with all sorts of good-for-you stuff.  And throw in some pecans for crunch and even more nutritional value.  What more could you want…. well if you have a sweet-tooth like me, some honey.  And this dish has it all!



Serves: 4-6


1 tablespoon unsalted butter

1 firm pear, peeled and chopped (about 1 cup)

1/2 cup dried figs, chopped

2 tablespoons honey

4 cups cooked quinoa (double recipe)

1/2 cup pecans, chopped



In a large saucepan over medium heat, add butter.  When sizzling slows down, stir in fruit.

After a few minutes, stir in honey and pecans.  Add cooked quinoa.  Toss together gently and heat through.

Dish up and enjoy!

 Notes:  To save precious morning time, quinoa can be cooked ahead.  We like to cook extra with dinner the night before and use the leftover for breakfast.

Co-post on SCRATCH


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