One-Pot Maple Pecan Quinoa Breakfast Bowl
Nutty quinoa simmered with maple syrup and toasted pecans for a wholesome, gluten-free breakfast, finished with a sprinkle of dried cranberries and a hint of cinnamon.
Equipment
- Small pot
- Spoon
Ingredients
- 2/3 cup quinoa rinsed
- 1 1/3 cups water
- 2 tbsp maple syrup
- 1/3 cup pecans chopped, toasted if possible
- 1/4 cup dried cranberries
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- Combine quinoa, water, maple syrup, cinnamon, and salt in a pot. Bring to a simmer over medium heat.
- Cover and cook 12-15 minutes until quinoa is just tender and water is absorbed.
- Stir in pecans and cranberries. Let stand 2 minutes off heat before serving.
- Top with extra pecans and drizzle of maple syrup if desired.
Notes
Quinoa cooks quickly and is great for gluten-free campers. Pre-toast pecans at home for extra crunch and flavor. Adjust maple syrup for sweetness.