Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Warm quinoa with apricot, almond and skyr
Quinoa warmed in milk with dried apricot, toasted almond and cool skyr.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 21 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the quinoa absorbs 150 ml of milk in 5 to 6 minutes
- Photograph the finished bowl
- Time
- About 16 min
- estimated
- Serves
- 2
- see below
- Energy
- 430 kcal
- per serving
- Protein
- 28 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains milk, tree nuts, sulphites. Check the labels on packaged ingredients:
- dried apricots. Most dried apricots are treated with sulphites, which are a declared allergen. Unsulphured apricots are darker.
Cooking steps
Chop the dried apricots small, about the size of a pea.
Put the cooked quinoa, milk, cinnamon and apricots in a small pan and warm over medium-low heat for 5 to 6 minutes, stirring, until the milk has mostly been absorbed and the mixture is creamy.
Meanwhile toast the flaked almonds in a dry pan for 2 to 3 minutes, shaking often, until golden. Watch them; they turn in seconds.
Divide the warm quinoa between two bowls, top each with the skyr and scatter the almonds over just before eating.
The useful detail
Chop the apricots small and cook them in the milk from the start. Whole, they stay chewy and sweeten only themselves; small, they soften and sweeten the whole bowl so nothing else has to.
Make it work for you
One serving is A bowl of warm quinoa with 150 g of skyr and half the almonds. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
0% Greek yoghurt instead of skyr
Very close, slightly looser.
Per serving: about the same energy, about the same protein, about the same fat.
Soya milk instead of dairy milk
Thinner and a little beany, which the cinnamon covers.
Per serving: about 10 kcal less, about the same protein, about the same fat.
Allergens: Adds soya.
Prunes instead of apricots
Darker and stickier, and they break down further.
Per serving: about the same energy, about the same protein, about the same fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A warm breakfast where nearly all the protein comes from the skyr and the milk, with quinoa and apricot carrying the fibre.
| Energy | 430 kcal |
|---|---|
| Protein | 28 g |
| Fat | 11 g |
| of which saturates | 2 g |
| Carbohydrate | 57 g |
| of which sugars | 21 g |
| Fibre | 8 g |
| Sodium | 100 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| dried apricots | 40 g | FDC 173941Apricots, dried, sulfured, uncooked | 96 kcal | 1.4 g |
| cooked quinoa | 300 g | FDC 168917Quinoa, cooked | 360 kcal | 13.2 g |
| milk | 155 g | FDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D | 77 kcal | 5.1 g |
| ground cinnamon | 1.5 g | FDC 171320Spices, cinnamon, ground | 3 kcal | 0.1 g |
| flaked almonds | 25 g | FDC 170567Nuts, almondsCalculated with FoodData Central's record for raw almonds; flaked almonds are the same nut, sliced. | 145 kcal | 5.3 g |
| plain skyr | 300 g | FDC 170894Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program)FoodData Central lists skyr only as branded products, so this is calculated as plain fat-free Greek yoghurt, the closest strained, fat-free yoghurt it records. Brands of skyr vary; the figures on your pot are the ones to trust. | 177 kcal | 30.6 g |
| Whole recipe | Divided by 2 | 859 kcal | 55.6 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate the quinoa within 2 hours and eat within 3 to 4 days. Keep the almonds in a jar at room temperature and the skyr in its own pot.
- Reheating
- Reheat with a splash of milk, stirring, until 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Vanilla skyr with roasted pear and cardamom oats
Cool vanilla skyr, tender pear and a small scattering of fragrant oats.
About 35 min · 300 kcal · 22 g protein per serving
Vegetarian