Almond breakfast quinoa with kumquats

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Never cooked or bought kumquats before? You can actually go ahead and eat the whole thing! Kumquats are meant to be eaten skin and all. They brighten up lots of dishes with their sweet-tart citrus flavor and vibrant color. We love how they complement the almond milk, ginger, and sugar in this simple yet healthy quinoa breakfast recipe. It's a great way to start your morning; you can also make a batch of quinoa beforehand so you have breakfast at the ready all week long. And you'll find yourself using kumquats again and again in multiple dishes. But if they are unavailable, feel free to top the quinoa with orange segments.


Uncooked quinoa

1 cup(s), rinsed

Plain unsweetened almond milk

1½ cup(s)

Fresh ginger

1 piece(s), 1-inch, smashed


2 Tbsp

Table salt

¼ tsp


12 medium, thinly sliced and seeded


  1. Place quinoa in small saucepan and set over medium-high heat. Cook, stirring frequently, until fragrant, about 5 minutes. Stir in almond milk, ginger, sugar, and salt and bring to boil. Reduce heat and simmer, covered, until most of liquid is absorbed and quinoa is tender, 20–25 minutes.
  2. Remove and discard ginger. Divide quinoa evenly among 4 bowls and top evenly with kumquats.
  3. Per serving: about 1/2 cup quinoa with about 3 tablespoons kumquats