Total Time
Prep 5 mins
Cook 0 mins

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. From The Martha Stewart Show, January 2011 and

Ingredients Nutrition

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


  1. Fold cinnamon into yogurt.
  2. In a dish, alternately layer pineapple, quinoa, and yogurt; garnish with almonds and serve.