Quinoa is a versatile, super-nutritious grain. It can be made savory or sweet, and it's great for any meal of the day. This recipe features just the right amount of sweet and can be customized to your taste preferences. It calls for blackberries and toasted pecans, but you could easily use blueberries and walnuts or other replacements. Add a touch of agave nectar or another sweetener, and you’ve got yourself a fabulous warm breakfast option with less than 300 calories and 9 grams of protein.
"Love it! Perfect option for breakfast. Great way to try a sweet version of a quinoa dish."— Rachel V.
Time: 25 minutes
Serving size: 1 cup
- 1 cup unsweetend almond milk
- 1 cup water
- 1 cup quinoa
- 2 cups fresh blackberries
- 1 teaspoon cinnamon (ground)
- 1/4 cup pecans, halved and toasted
- 1 tablespoon agave nectar
- Combine almond milk, water and quinoa in a medium saucepan over high heat. Bring to a boil. Reduce heat to medium-low. Cover and simmer 15 minutes or until most of the liquid is absorbed, stirring occasionally.
- Turn off heat and let stand covered for five minutes.
- Place pecans in a 350°F degree toaster oven for five to six minutes or in a dry skillet over medium heat for about three minutes.
- Add blackberries and cinnamon to quinoa. Transfer to bowls and top with toasted pecans. Drizzle agave nectar or another sweetener over each serving. Serve warm.
- Modify this recipe with your favorite flavors—try blueberries or strawberries!
Adapted from 101 Cookbooks.
Nutrition Facts (per serving):
- Calories 289.8
- Fat 9.1 grams [Saturated Fat 0.5 g, Trans Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g]
- Protein 9 grams
- Sodium 59.3 milligrams
- Carbohydrates 45 grams
- Fiber 9 grams
|Almond Milk||Organic Cinnamon||Organic Raw Pecans|