Breakfast Quinoa with Apricots + Nectarines + Raspberries

I admit it: I got a little carried away at the farmers market last week. When the stone fruit arrives – spring’s first apricots, nectarines, and such – I get really excited. I definitely went a little crazy, snapping up as much fruit as I could carry in two hands and 4 shoulder bags…a little overboard considering it’s just the two of us (the dog doesn’t count).

Now I’m “challenged” with what to do with all of this fruit. Luckily, I woke up this morning very hungry. This is what I created to start my day off on the right note: a breakfast quinoa with mixed fruit, kefir, and toasted nuts. My apricots and nectarines were especially soft, so they went in, along with some beautiful raspberries for tartness and kefir for tang. I sprinkled some toasted almonds and coconut on the top for crunch and voila, a beautiful, healthy, and helpful (as in helping me clear out the fridge!) breakfast!

Here’s how to pull it all together:

Use quinoa leftover from last night’s (or last week’s) dinner, or make a fresh batch in a jif. i prefer my quinoa more chewy, but if your softer, increase the water to 1.75 cups.

Bring 1.5 cups of water to a boil. While you’re waiting for the water to boil, use a fine sieve to rinse 1 cup of quinoa under running water (rinsing removes the bitterness).

Once the water is boiling, throw in the quinoa and a pinch of kosher salt. Boil for 5-8 minutes, or until water is absorbed. Add 4 T fresh lemon juice and cook 1 minute longer. Remove from the heat and add a touch of vanilla or almond extract. Put the lid back on and let the quinoa rest while you cut up the fruit.

Cut fruit into bite-sized pieces. If you wish, you can also toast nuts and/or coconut for sprinkling over the top. Chia or hemp seeds would also be a nice addition.

To assemble, fluff the quinoa with a fork, then scoop into your breakfast bowl of choice. Mound the fruit on top and drizzle with kefir around the sides. Sprinkle nuts on top, and enjoy a delicious start to your day!