Quinoa is a staple in my pantry and I’ve been anxious to try a quinoa breakfast dish. Pecan Quinoa Breakfast Bowl has, again, been in my stack of ‘must make’ recipes and it didn’t disappoint. It’s slightly sweet and protein-rich.
I believe this recipe could easily be adapted to Vegan/Vegetarian by using almond milk (or water) and vegan butter.
The leftovers will be saved for another day…cold or reheated.
PECAN QUINOA BREAKFAST BOWL
2 cups 1 percent low-fat milk
1 cup quinoa
1/2 cup dried craisins or raisins
1 tablespoon butter
1/2 cup chopped toasted pecans
1 tablespoon honey or brown sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
- Bring milk to a boil in a medium saucepan. Stir in quinoa, cranberries and butter.
- Cover, reduce heat and simmer until quinoa is tender and liquid is absorbed, about 15 minutes.
- Remove from heat. Stir in pecans, honey, salt cinnamon and nutmeg.
- Spoon quinoa mixture into four bowls. Top each serving with additional chopped pecans, milk, honey or brown sugar.
Serves four. Recipe from Relish.com and the Georgia Pecan Commission
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