By the Chef Marshall O’Brien Group

Cardamom-ginger quinoa bowl

Kick your breakfast up a notch with this tasty combination that covers all the right nutritional categories. The quinoa can be made in batches ahead of time so you can scoop a portion every morning and add the yogurt, fruit and nuts for a speedy, portable breakfast.

Serves 4


  • 1 cup dry quinoa
  • 2 cups water
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/8 teaspoon kosher salt
  • 1 1/2 cups plain Greek yogurt
  • 4 tablespoons honey
  • 1 cup blueberries, blackberries, raspberries or strawberries
  • 1/2 cup unsalted, raw almonds, chopped


  • Combine quinoa, water, ginger, cardamom and salt in a sauce pan. Bring to a boil, reduce heat to low, and cover.
  • Cook for 15 minutes and set aside. Option: made ahead and chill.
  • To serve, evenly distribute quinoa into 4 bowls. Top with yogurt, honey, berries and almonds.

Chef Marshall O’BrienThe Chef Marshall O’Brien Group is a dedicated assembly of professionals based in Minneapolis, Minnesota, committed to the goal of using nutrition to get kids and families to lead happier, healthier lives.