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    You are in: Home / Recipes / Wild Blueberry & Maple Breakfast Quinoa With Toasted Pecans Recipe
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    Wild Blueberry & Maple Breakfast Quinoa With Toasted Pecans

    Wild Blueberry & Maple Breakfast Quinoa With Toasted Pecans. Photo by Katzen

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    0 mins

    25 mins

    swissms's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    • 118.29 ml quinoa
    • 118.29 ml low-fat milk
    • 118.29 ml water
    • 1.23 ml maple flavoring (optional)
    • 1.23 ml vanilla extract (if not using maple flavoring, increase vanilla to 1/2 t.)
    • 236.59 ml wild blueberries (I use frozen wild Maine blueberries)
    • 2.46 ml cinnamon
    • 59.14 ml coarsely chopped pecans, toasted
    • 29.58 ml pure maple syrup (or more to taste)

    Directions:

    1. 1
      Rinse quinoa in fine mesh strainer under running water. Drain well.
    2. 2
      Place 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).
    3. 3
      Add 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.
    4. 4
      Stir in cinnamon, blueberries and pecans. Spoon into serving bowls. Drizzle each bowl with a tablespoon of pure maple syrup.

    Ratings & Reviews:

    • on September 21, 2010

      55

      Doubled the recipe to fit the family, but otherwise made it exactly as per directions. As it turns out, my teenage son is gone to have breakfast with his girlfriend, so I have leftovers for another breakfast! To my taste, the tablespoon maple syrup and the blueberries at the end make the recipe. Without the fruit, it would be too much grain for me. I'll be trying another fruit with the leftovers. Definitely a keeper for this family!

      By the way, we used as per recipe, so doubling made four servings. Large servings, so if you eat something else with it - yogurt, eggs, whatever - you'll likely want to count the basic recipe as 3-4 servings.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 24, 2013

      45

      This was so yummy! A great way to up your protein intake in the am!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 19, 2010

      55

      Since it was mentioned in the recipe, the fact that I used all vanilla flavoring (instead of half vanilla & half maple) isn't actually a change! However I did double the amount of the maple syrup that I used, but otherwise followed the recipe right on down. We had a wonderfully tasty breakfast & something I'd be happy to make again! [Tagged & made in Please Review My Recipe]

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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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
    31%
    Total Fat 13.1 g
    20%
    Saturated Fat 1.5 g
    7%
    Cholesterol 3.0 mg
    1%
    Sodium 39.6 mg
    1%
    Total Carbohydrate 58.6 g
    19%
    Dietary Fiber 5.8 g
    23%
    Sugars 22.9 g
    91%
    Protein 9.4 g
    18%

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