1/3 Photos of Wild Blueberry & Maple Breakfast Quinoa With Toasted Pecans
A delicious and healthy breakfast. Be sure to use wild blueberries for the best flavor. You may want to add additional pure maple syrup depending on how sweet your blueberries are. Note: I do not recommend adding the blueberries during the cooking process because it alters the flavor of the berries. Please wait to add them until after cooking the quinoa as stated in the recipe.
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- 1/2 cup quinoa
- 1/2 cup low-fat milk
- 1/2 cup water
- 1/4 teaspoon maple flavoring (optional)
- 1/4 teaspoon vanilla extract (if not using maple flavoring, increase vanilla to 1/2 t.)
- 1 cup wild blueberries (I use frozen wild Maine blueberries)
- 1/2 teaspoon cinnamon
- 1/4 cup coarsely chopped pecans, toasted
- 2 tablespoons pure maple syrup (or more to taste)
- 1Rinse quinoa in fine mesh strainer under running water. Drain well.
- 2Place quinoa in saucepan over medium heat. Cook about 10-15 minutes, or until quinoa turns golden brown. (The quinoa will pop as it turns golden brown).
- 3Add the milk, water and vanilla (and maple flavoring if using) to the saucepan. Bring to a boil. Reduce heat to low and cover, cooking about 10-15 minutes or until all liquid is absorbed. Remove from heat and let stand 3-5 minutes.
- 4Stir in cinnamon, blueberries and pecans. Spoon into serving bowls. Drizzle each bowl with a tablespoon of pure maple syrup.
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Nutritional Facts for Wild Blueberry & Maple Breakfast Quinoa With Toasted Pecans
Serving Size: 1 (271 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 375.2
- Calories from Fat 118
- Total Fat 13.1 g
- Saturated Fat 1.5 g
- Cholesterol 3.0 mg
- Sodium 39.6 mg
- Total Carbohydrate 58.6 g
- Dietary Fiber 5.8 g
- Sugars 22.9 g
- Protein 9.4 g