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Wild Blueberry & Maple Breakfast Quinoa With Toasted Pecans

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“A delicious and healthy breakfast. Be sure to use wild blueberries for the best flavor. You may want to add additional pure maple syrup depending on how sweet your blueberries are. Note: I do not recommend adding the blueberries during the cooking process because it alters the flavor of the berries. Please wait to add them until after cooking the quinoa as stated in the recipe.”
READY IN:
25mins
SERVES:
2
UNITS:
Metric

Ingredients Nutrition

  • 118.29 ml quinoa
  • 118.29 ml low-fat milk
  • 118.29 ml water
  • 1.23 ml maple flavoring (optional)
  • 1.23 ml vanilla extract (if not using maple flavoring, increase vanilla to 1/2 t.)
  • 236.59 ml wild blueberries (I use frozen wild Maine blueberries)
  • 2.46 ml cinnamon
  • 59.14 ml coarsely chopped pecans, toasted
  • 29.58 ml pure maple syrup (or more to taste)

Directions

  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.

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