Pomegranate Breakfast Quinoa


Recipe Serves: 1

Serving Size: 1/2 cup



 White Quinoa

 1 1/2 cups

 Almond Milk

 1 1/2 cups


 1 1/2 cups

 Pomegranate Seeds

 1 cup

 Golden Raisins

 3 tbsp

 Pumpkin Spice

 3/4 tsp

 Toasted Pecans, Chopped

 1/2 cup

Optional: Agave Nectar

2 tsp



  • Add almond milk, water, pumpkin spice, and quinoa in a pot.
  • Bring the mixture to boil, then reduce the heat to low-medium.Let the mixture simmer for 15 minutes or until most of the liquid is absorbed.
  • When quinoa has finished cooking turn the heat off.
  • Add raisins, pecans, and pomegranate seeds.
  • Measure 1/2 cup into a bowl. Allow quinoa to cool, enjoy.



Calories: 189; Protein: 5g; Carbohydrates: 31g; Dietary Fiber: 4g; Total Sugar: 7g; Added Sugar: 7g; Total Fat: 7g; Saturated Fat: 0g; Cholesterol: 0mg; Calcium: 73mg; Potassium: 127mg; Sodium: 32mg; Iron: 2 mg

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