Apricot Millet and Quinoa Hot Cereal

Millet and quinoa both provide a wealth of nutrients, which makes them a great choice for a hearty breakfast. This cereal offers a wonderful alternative to oatmeal. Leftovers can be pressed into muffin tins and cooled in the refrigerator. Remove the next day for a hand-held breakfast treat (can be enjoyed with nut butters, fruit jams, cream cheese or any other toppings you enjoy).


Makes four servings


  • 1/2 cup millet
  • 1/2 cup quinoa
  • 2 cups water
  • 1 1/2 cups apricot or papaya nectar
  • 1 cup finely chopped dried apricots
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground mace
  • 1/4 cup cottage cheese (feel free to substitute cream or buttermilk, if you’d like)
  • 2 tbs. maple syrup

Bring water, papaya nectar, apricots, cinnamon and mace to a boil. Rinse the millet and quinoa in a fine mesh strainer and toast in a sauté pan over medium heat until lightly browned or toasted, about four minutes. Add grains to sauce pot, reduce heat and simmer. Cover pan and cook until liquid is absorbed and grains are tender, 15 to 20 minutes. Remove from heat and stir in the cottage cheese and maple syrup.

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