Wild Blueberry Maple Breakfast Quinoa with Toasted Pecans
Start your morning with a wholesome twist by indulging in this Wild Blueberry Maple Breakfast Quinoa with Toasted Pecans. Packed with protein-rich quinoa, vibrant wild blueberries, and the natural sweetness of pure maple syrup, this comforting breakfast bowl is both nutritious and delicious. The subtle warmth of cinnamon and vanilla adds depth, while toasted pecans deliver the perfect crunch in every bite. Easily customizable with your choice of milk – dairy or plant-based – and ready in just 30 minutes, it’s a superb choice for busy mornings. Garnish with fresh blueberries for an extra pop of color and flavor. Perfect for those seeking a gluten-free breakfast that's hearty, healthy, and irresistibly satisfying!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 0.25 teaspoons salt
- 1 cup wild blueberries (fresh or frozen)
- 2 tablespoons pure maple syrup
- 0.5 cup milk (dairy or plant-based)
- 0.25 cup pecans
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons vanilla extract
- 0.25 cup optional fresh blueberries for garnish
Instructions
Rinse the quinoa under cold water using a fine-mesh sieve to remove any bitterness from the outer coating.
In a medium saucepan, combine the rinsed quinoa, water, and salt. Bring to a boil over medium-high heat.
Reduce the heat to low, cover the saucepan, and let the quinoa simmer for about 15 minutes or until all the water is absorbed.
While the quinoa is cooking, toast the pecans by heating a dry skillet over medium-low heat. Add the pecans to the skillet and stir frequently for about 5 minutes, or until they are fragrant and lightly browned. Remove from heat and set aside.
Once the quinoa is cooked, remove it from the heat and let it sit, covered, for 5 minutes. Then fluff it with a fork.
Stir in the wild blueberries, maple syrup, milk, ground cinnamon, and vanilla extract. Mix well until the ingredients are combined and the quinoa is evenly coated.
Divide the blueberry quinoa mixture into two serving bowls.
Top each bowl with the toasted pecans and optional fresh blueberries for garnish.
Serve warm and enjoy your wholesome breakfast bowl!
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1849 mg | 80% | |
| Total Carbohydrate | 155.0 g | 56% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 47.5 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 264 mg | 20% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 672 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
