Maple Pecan Breakfast Quinoa (Printable Version)

Warm quinoa with maple, toasted pecans, and cinnamon for a cozy, nourishing morning start.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups milk (dairy or plant-based)

→ Sweeteners & Flavor

03 - 1/4 cup pure maple syrup
04 - 1/2 teaspoon ground cinnamon
05 - 1/2 teaspoon pure vanilla extract
06 - Pinch of salt

→ Toppings

07 - 1/2 cup pecans, roughly chopped
08 - 1/2 cup fresh berries, optional
09 - 2 tablespoons unsweetened shredded coconut, optional

# Directions:

01 - In a medium saucepan, add rinsed quinoa, milk, maple syrup, ground cinnamon, vanilla extract, and a pinch of salt. Stir until evenly mixed.
02 - Place the saucepan over medium heat and bring the mixture to a gentle boil. Reduce heat to low, cover with the lid, and simmer for 15 minutes. Stir occasionally until quinoa is tender and most of the liquid is absorbed.
03 - While the quinoa cooks, toast chopped pecans in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently until fragrant. Set aside.
04 - Remove the saucepan from heat and allow quinoa to rest, covered, for 5 minutes. Fluff with a fork.
05 - Divide the quinoa into serving bowls. Top with toasted pecans, fresh berries, and shredded coconut as desired. Drizzle with additional maple syrup to taste.

# Expert Advice:

01 -
  • Elevates classic oatmeal with quinoa for added protein
  • Naturally sweetened with maple syrup for gentle morning energy
  • Easily adaptable for vegan and gluten free diets
  • Comes together in just 25 minutes with simple cleanup
02 -
  • Whole quinoa is a complete protein for lasting fullness
  • Naturally gluten free so perfect for sensitive eaters
  • Pre prep and freeze in portions for busy weeks
03 -
  • Always rinse quinoa under cold water to remove bitter coating
  • Do not skip toasting the pecans for best flavor
  • Let the cooked quinoa rest covered so it finishes steaming and becomes light not mushy

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