Wild Blueberry & Maple Breakfast Quinoa With Toasted Pecans

Recipe by swissms
READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup quinoa
  • 12
  • 12
    cup water
  • 14
    teaspoon maple flavoring (optional)
  • 14
    teaspoon vanilla extract (if not using maple flavoring, increase vanilla to 1/2 t.)
  • 1
    cup wild blueberries (I use frozen wild Maine blueberries)
  • 12
    teaspoon cinnamon
  • 14
    cup coarsely chopped pecans, toasted
  • 2
    tablespoons pure maple syrup (or more to taste)
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DIRECTIONS

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