Pecan & Berry Breakfast Quinoa

Pecan & Berry Breakfast Quinoa

AuthorJulie

2 cups water, or half milk, half water
1 cup quinoa (rinsed in a sieve if it needs it)
a shake of cinnamon
1 cup fresh raspberries, blackberries or blueberries
1/4 cup chopped pecans, toasted
a drizzle of honey or maple syrup
milk or cream, for serving

1

Combine the milk, water, quinoa and cinnamon in the rice cooker. Cover, turn it on and let cook until it turns itself off. (Alternatively, combine the milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes.)

2

Transfer to bowls and top with berries and pecans. Drizzle with honey or maple syrup and serve with milk.

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Ingredients

 2 cups water, or half milk, half water
 1 cup quinoa (rinsed in a sieve if it needs it)
 a shake of cinnamon
 1 cup fresh raspberries, blackberries or blueberries
 1/4 cup chopped pecans, toasted
 a drizzle of honey or maple syrup
 milk or cream, for serving

Directions

1

Combine the milk, water, quinoa and cinnamon in the rice cooker. Cover, turn it on and let cook until it turns itself off. (Alternatively, combine the milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes.)

2

Transfer to bowls and top with berries and pecans. Drizzle with honey or maple syrup and serve with milk.

Pecan & Berry Breakfast Quinoa
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