Crunchy, toasty and oh-so-packed with protein, this perfectly spiced bowl of quinoa makes a great topper for coconut yogurt, fruit and smoothies, or pair it with milk for a cereal alternative. It keeps for months in a sealed container (keep in the fridge for best results) which means you can be enjoying this for breakfast whenever you please!

Toasted Quinoa Cereal with Pistachio and Figs [Vegan, Gluten-Free]






Cooking Time




  • 3/4 cup quinoa
  • 2 tablespoons pistachios
  • About 3-4 figs, finely chopped
  • 1 tablespoon coconut oil
  • 1/2 teaspoon cinnamon
  • 1 teaspoon maple syrup or brown rice syrup (optional)
  • 3 ounces non-dairy yogurt (about one single-serve container)


  1. Heat oven to 375°F.
  2. Line a baking sheet with parchment paper (or if you don’t have parchment, alumninum foil, shiny side down).
  3. In a medium bowl, combine quinoa, pistachios, figs, coconut oil, cinnamon and maple/brown rice syrup (if using), stirring to coat evenly. Sprinkle with 1/4 teaspoon salt, then transfer to a single layer on the baking sheet.
  4. Bake 5 minutes, stir, then return to the oven for 5 minutes more. Quinoa should be lightly toasted and a little golden in color. Remove from the oven and cool completely.
  5. Portion yogurt into a bowl and top with half of the quinoa cereal. Store the remaining cereal in a glass storage container for the next day!

Nutritional Information

Per Serving: Calories: 301 | Carbs: 43 g | Fat: 13 g | Protein: 6 g | Sodium: 10 mg | Sugar: 22 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.