Maple Pecan Breakfast Quinoa
10min
35min
4
420
Chef's Note
For a time-saving tip, cook the quinoa the night before and refrigerate. In the morning, simply reheat with the milk and remaining ingredients for a quick 15-minute breakfast. You can also customize this with different nuts or seasonal fruits!
Tags
Ingredients
1 cup quinoa
2 cups water
1 cup milk (any type)
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup maple syrup
3/4 cup pecans
1 tablespoon unsalted butter
2 tablespoons brown sugar
1 cup fresh berries (optional)
1 medium banana, sliced (optional)
Instructions
- 1
Rinse 1 cup of quinoa in a fine-mesh strainer until water runs clear (about 1 minute).
- 2
In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat.
- 3
Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is tender.
- 4
While quinoa is cooking, toast 3/4 cup of pecans in a dry skillet over medium heat for 4-5 minutes, stirring frequently until fragrant. Remove from heat and roughly chop once cooled.
- 5
In the same skillet, melt 1 tablespoon of butter over medium heat. Add 1/2 cup of the chopped pecans and 2 tablespoons of brown sugar. Cook for 2-3 minutes, stirring constantly until pecans are coated and sugar has caramelized. Transfer to a plate to cool.
- 6
Once quinoa is cooked, add 1 cup of milk, 1 teaspoon of cinnamon, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt to the saucepan.
- 7
Cook over medium-low heat for 5 minutes, stirring occasionally, until mixture thickens slightly.
- 8
Remove from heat and stir in 1/4 cup of maple syrup and the remaining 1/4 cup of chopped pecans.
- 9
Divide the quinoa mixture among four bowls and top each with a portion of the caramelized pecans.
- 10
If desired, add fresh berries and sliced banana on top before serving.
Nutrition Information (per serving)
420
10g
52g
21g
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