Maple Pecan Breakfast Quinoa

Start your morning with this protein-packed breakfast quinoa that cooks up creamy and satisfying. The combination of maple syrup and toasted pecans creates a naturally sweet and nutty flavor that feels indulgent while being nutritious.

Ingredients

  • 1 cup White Quinoa
  • 2 cups water
  • 1 cup unsweetened almond milk
  • 1/4 teaspoon Redmond Real Salt
  • 1 teaspoon Ceylon Cinnamon
  • 3 tablespoons TN Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Pecan Halves (raw), chopped
  • 2 tablespoons Coconut Sugar Crystals

*Bolded ingredients are products we typically carry at Tare Bulk Foods.

Directions

  1. Rinse quinoa in a fine mesh strainer until water runs clear.
  2. In a medium saucepan, combine quinoa, water, almond milk, salt, and cinnamon. Bring to a boil.
  3. Reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and liquid is absorbed.
  4. Meanwhile, toast chopped pecans in a dry skillet over medium heat for 3-4 minutes until fragrant.
  5. Remove quinoa from heat and stir in maple syrup and vanilla extract. Let stand 5 minutes.
  6. Serve warm topped with toasted pecans and a sprinkle of coconut sugar.

Notes

  • Substitute Duck River Honey for maple syrup if preferred.
  • Add Dried Cranberries (Apple Juice Infused) or fresh berries for extra sweetness.
  • Use Walnuts (raw) instead of pecans for variety.
  • Leftover quinoa reheats well with a splash of additional almond milk.