Breakfast Quinoa with Maple & California Raisins

Submitted by: Jennifer Disler

A nutty and sweet warm breakfast option.


  • Serving Size: 1/2 cup


  • 20 cups cooked quinoa, approximately 5 cups uncooked
  • 9 cups light coconut milk
  • 4 tablespoons pumpkin pie spice or cinnamon
  • 4 cups real maple syrup
  • 10 cups California raisins*
  • *on USDA Foods Available List for Schools


Bring coconut milk, maple syrup, and pumpkin pie spice to a simmer over low heat, stirring. Add raisins and stir until plump and softened. Add cooked quinoa and stir until warmed through. Serve immediately.

Nutrition Facts Per Serving

Calories 282 (12% from fat); Total Fat 4g (sat 2g, mono 0g, poly 1g, trans 0g ); Cholesterol 0mg; Protein 4g; Carbohydrate 61g; (Dietary Fiber 5g; Sugars 19g; ); Iron 2mg; Sodium 31mg; Calcium 51mg; Potassium 456mg

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