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Wild Blueberry & Maple Breakfast Quinoa With Toasted Pecans

12 cup quinoa
12 cup low-fat milk
12 cup water
14 teaspoon maple flavoring (optional)
14 teaspoon vanilla extract (if not using maple flavoring, increase vanilla to 1/2 t.)
1 cup wild blueberries (I use frozen wild Maine blueberries)
12 teaspoon cinnamon
14 cup coarsely chopped pecans, toasted
2 tablespoons pure maple syrup (or more to taste)


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.

Source: www.food.com