Warm Quinoa Breakfast Bowl

Recipe by Girli Chef


  • 5 cups water
  • 1 cup Village Harvest Farro
  • 1/4 teaspoon kosher salt

to serve (all approximate – adjust to taste):

  • 1 cup milk (dairy or almond)
  • 2 clementines, peeled and segmented
  • 1/2 cup maple syrup
  • 1/2 cup chopped pineapple, fresh or dried
  • 1/2 cup salted, roasted cashews


  1. Bring water to a boil, then whisk in the farro and salt; return to a boil. Lower the heat to a gentle simmer and cook, stirring often, until farro is tender and creamy, 35-40 minutes. Let farro sit for 5 minutes before serving.
  2. Divide farro into 4 separate bowls. Pour milk over the farro, then top with the remaining ingredients. Enjoy immediately.

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