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  • Summary

    This yogurt and quinoa breakfast dish from nutritionist Cynthia Sass's "Cinch!" cookbook gets an extra boost of nutrition from a surprising source: cinnamon. The flavorful spice contains four times as many antioxidants as a handful of blueberries. Also Try: California Sunshine Salad, Mediterranean Broccoli Couscous Platter, Salmon-Ginger Rice Bowl

    Ingredients

    • 1/2 teaspoon ground cinnamon
    • 6 ounces plain fat-free Greek or soy yogurt, preferably organic
    • 1 cup fresh pineapple, cut into chunks
    • 1/2 cup cooked red quinoa, chilled
    • 2 tablespoons sliced almonds

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 390 % Daily Value *
    • Total Fat: 8 g 11.85%
    • Saturated Fat: 1 g 3.3%
    • Trans Fat: 0 g %
    • Cholesterol: 5 mg 1.67%
    • Sodium: 114 mg 4.76%
    • Calcium: 345 mg 34.47%
    • Potassium: 553 mg 15.79%
    • Magnesium: 0 mg 0%
    • Iron: 3 mg 14.33%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 72 g %
    • Dietary Fiber: 9 g 34.76%
    • Sugar: 44 g
    • Protein: 14 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 6.07%
    • Vitamin C 41.48%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit3
    • Exchange - NonFat Milk1
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit1 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total1 oz-eq

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