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Quinoa breakfast bowl

This quinoa breakfast bowl is made with precooked quinoa, toasted pecans, cinnamon, a pinch of salt and some maple syrup. Top it with fruit, seeds, extra nuts, yogurt; the options are endless!
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 bowl
Course: Breakfast
Calories: 433
Ingredients Method Notes

Ingredients
  

  • 2 tbsp pecans (or other nuts such as almonds or walnuts)
  • 1½ tsp coconut oil
  • ½-1 tsp cinnamon (plus extra to sprinkle on top (optional))
  • 1 pinch salt
  • 1 cup quinoa (precooked; either leftover from the fridge or warm, just made (cooking time not included in total cooking time))
  • 1 tbsp maple syrup

Method
 

  1. Start by chopping up the pecans. You don't have to chop them very finely; in halves or quarters is enough.
  2. Toast the chopped up pecans in a small sauce pan before adding the other ingredients. Move them around until the pecans are fragrant which usually takes 3-4 minutes.
  3. Add coconut oil, cinnamon and salt to the pecans in the sauce pan and stir. Within a few seconds you will start to smell the cinnamon. That is when you stir in the quinoa. It only has to cook until the quinoa is warmed through, about a minute or so.
  4. Remove the pan from the heat and stir in the maple syrup. Then transfer the quinoa to a bowl and add toppings (optional).

Notes

Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.