Super-seed quinoa may have found a place on lunch and dinner plates, but the economical, versatile and protein-rich food is also fantastic for breakfast. Buttery-tasting pistachios, a tiny dash of vanilla extract, sweet honey and tangy low-fat yogurt make this dish almost dessert-like.

Serves 2


  • 1 cup water
  • 1/2 cup quinoa (or 1 1/2 cups cooked quinoa)
  • 2 Tbsp. shelled and chopped, unsalted pistachios
  • 1/4 tsp. pure vanilla extract
  • 1/2 cup low fat plain Greek yogurt
  • 2 tsp. liquid honey


Combine the water and quinoa in a medium saucepan and bring to a boil. Reduce to a simmer and cover for 17 minutes. Remove from the heat and stir in the pistachios and vanilla. Divide into two dishes and top each with 1/4 cup yogurt and 1 tsp of honey. Serve.

Per serving:
Calories: 260
Fat: 7 g
Protein: 11 g
Carbs: 39 g
Fiber: 4 g
Sugar: 10 g
Sodium: 50 mg

From Quinoa Revolution: Over 150 Healthy, Great-Tasting Recipes Under 500 Calories (Pintail) by Patricia Green and Carolyn Hemming.

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