Best Wild Blueberry Maple Breakfast Quinoa With Toasted Pecans Recipes

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WILD BLUEBERRY & MAPLE BREAKFAST QUINOA WITH TOASTED PECANS



Wild Blueberry & Maple Breakfast Quinoa With Toasted Pecans image

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.

Provided by swissms

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

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)

Steps:

  • Rinse quinoa in fine mesh strainer under running water. Drain well.
  • 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).
  • 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.
  • Stir in cinnamon, blueberries and pecans. Spoon into serving bowls. Drizzle each bowl with a tablespoon of pure maple syrup.

Nutrition Facts : Calories 375.2, Fat 13.2, SaturatedFat 1.5, Cholesterol 3, Sodium 39.7, Carbohydrate 58.7, Fiber 5.9, Sugar 22.9, Protein 9.4

BREAKFAST QUINOA (COLD)



Breakfast Quinoa (Cold) image

This is from Trader Joes, I had it as a sample there and thought it was a great take on healthy grains for breakfast, very different from the porridge style quinoa recipes on here.

Provided by newmama

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup quinoa, rinsed well
2 cups water (or apple juice)
1/2-1 teaspoon cinnamon
2 apples, diced
3/4 cup dried cranberries (can use cherries or raisins)
1/2 cup pecans, chopped (almonds are wonderful too)
1 1/2 cups low-fat vanilla yogurt

Steps:

  • cook quinoa in water or juice with cinnamon according to package. usually it is bring to a boil, reduce heat cover and simmer for 15 minutes.
  • cool a little and stir everything in.
  • keep in the fridge and serve cold.
  • this will keep for a few days in the fridge.

SPICED MAPLE PECANS



spiced maple pecans image

this recipe came from one of my family cook books.from my cousin sandy.i havent tried them yet,but they sound good.

Provided by smokey_cook

Categories     < 30 Mins

Time 28m

Yield 4 cups

Number Of Ingredients 9

4 cups pecan halves
1/4 cup light corn syrup
1/4 cup pure maple syrup
3 tablespoons sugar
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons chili powder
1 teaspoon salt
1/8 teaspoon cayenne

Steps:

  • preheat oven to 350 degrees.
  • place rack in center of oven.
  • spread pecans in a large roasting pan.
  • bake until lightly toasted,about 8 minutes.
  • combine the corn and maple syrups.
  • pour over the nuts.
  • toss to coat well.
  • bake stiring occasionally,untillthe nuts have absorbed most of the syrup.
  • (about 10 minutes) mix the sugar,cumin,paprika,chili powder,salt and cayenne.
  • pour over the nuts in a bowl.
  • toss gradually,adding the sugar mixture untillthe nuts are coated with the sugar.
  • cool slightly and break apart any nuts that stick together.
  • pour onto a baking sheet and cool completly.
  • store in a air tight container.
  • can be kept at room temp for up to 1 week.

Nutrition Facts : Calories 844.7, Fat 71.9, SaturatedFat 6.2, Sodium 611.7, Carbohydrate 54.8, Fiber 10.5, Sugar 31.3, Protein 9.6

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