Hot Quinoa Cereal with Tahini, Spices, and Fruit

Recipe by Tami Ganeles Weiser; photo contributed by Grace Kosner Yield:  2 servings
Prep Time:  10 minutes Cook Time:  5 minutes

Hot Quinoa Cereal with Tahini, Spices, and Fruit

Try breakfast with a Mediterranean accent: a nutty-tasting hot quinoa cereal brightened with sweet-spicy ras al hanout, tahini, honey and fresh fruit that will sustain you until lunchtime. It’s quick and easy and can become a dairy meal or a pareve one depending on your choice of milk. If you are serving more than two, the recipe multiplies easily.


2 cups milk, coconut milk, oat milk or hemp milk

1 cup water

¼ teaspoon Sweet Ras al Hanout, homemade or store-bought

1 cup Arrowhead Mills Quinoa Rice & Shine hot cereal

¼ cup plain tahini

3 tablespoons honey

1 cup fresh seasonal fruit, preferably apricot slices, fresh figs, blueberries and orange segments

2 tablespoons chopped pistachios, optional garnish


  1. Pour the milk into a medium-sized saucepan, cover, set over high heat and bring to a boil.
  2. Add the ras al hanout and the quinoa, whisking constantly to insure that it is not lumpy. The mixture will return to a boil in a few seconds, and it will begin to thicken.
  3. Immediately reduce the heat to a simmer. Cook, whisking, for 1 minute. Add the tahini and honey, whisk to combine, and cook for another minute. Serve immediately with fresh fruit and pistachios if desired.

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