Wild Blueberry & Maple Breakfast Quinoa With Toasted Pecans

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 1/2 cup quinoa
• 1/2 cup low-fat milk
• 1/2 cup water
• 1/4 teaspoon maple flavoring (optional)
• 1/4 teaspoon vanilla extract (if not using maple flavoring, increase vanilla to 1/2 t.)
• 1 cup wild blueberries (i use frozen wild maine blueberries)
• 1/2 teaspoon cinnamon
• 1/4 cup coarsely chopped pecans, toasted
• 2 tablespoons pure maple syrup (or more to taste)

Recipe

• 1 rinse quinoa in fine mesh strainer under running water. drain well.
• 2 place quinoa in saucepan over medium heat. cook about 10-15 minutes, or until quinoa turns golden brown. (the quinoa will pop as it turns golden brown).
• 3 add the milk, water and vanilla (and maple flavoring if using) to the saucepan. bring to a boil. reduce heat to low and cover, cooking about 10-15 minutes or until all liquid is absorbed. remove from heat and let stand 3-5 minutes.
• 4 stir in cinnamon, blueberries and pecans. spoon into serving bowls. drizzle each bowl with a tablespoon of pure maple syrup.