Cinnamon-maple quinoa breakfast bowl with pecans and cranberries
Start your morning right with a flavorful and nutritious Cinnamon-Maple Quinoa Breakfast Bowl. This wholesome recipe features protein-packed quinoa, crunchy pecans, aromatic cinnamon, and sweet maple syrup, all topped off with tangy dried cranberries. It's a perfect balance of taste and texture, providing a healthy and satisfying start to your day.
- 12 May 2024
- Cook time 20 min
- Prep time 10 min
- 1 Servings
- 6 Ingredients
Start your day with a nutritious and delicious Cinnamon-Maple Quinoa Breakfast Bowl, a perfect combination of nutty quinoa, sweet maple syrup, crunchy pecans, and tangy cranberries. This breakfast bowl is not only full of flavor but also packed with nutrients that will keep you energized throughout the morning.
Ingredients:
Instructions:
Place the quinoa in a fine-mesh sieve and rinse under cold water for about 1-2 minutes. This helps remove any bitterness from the quinoa.
- In a small saucepan, combine the rinsed quinoa with 1/2 cup (120ml) of water.
- Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the water has been absorbed and the quinoa is tender.
- Once cooked, remove from heat and let it sit covered for an additional 5 minutes. Fluff the quinoa with a fork.
- While the quinoa is cooking, heat a dry skillet over medium heat.
- Add the pecans to the skillet and toast for about 3-5 minutes, stirring frequently until they become fragrant and lightly browned.
- Remove the pecans from the skillet and set aside to cool slightly.
- In the same skillet, melt the coconut oil over medium heat.
- Add the cooked quinoa to the skillet, stirring to coat the quinoa with the coconut oil.
- Sprinkle the cinnamon over the quinoa and stir to combine evenly.
- Pour in the maple syrup and stir until the quinoa is well-coated and slightly caramelized, about 2-3 minutes.
- Transfer the quinoa mixture to a serving bowl.
- Top with the toasted pecans and dried cranberries.
Serve the Cinnamon-Maple Quinoa Breakfast Bowl warm, and enjoy a delicious and nourishing start to your day!
Tips:
- Rinse the quinoa thoroughly before cooking to remove any bitterness.
- Toast the quinoa in a dry pan for a few minutes before adding water for an extra nutty flavor.
- Use a fine-mesh strainer to rinse quinoa to prevent losing any seeds.
- You can substitute pecans with almonds or walnuts if desired.
- Adjust the sweetness by adding more or less maple syrup according to your taste.
- For a creamier texture, cook the quinoa in a mix of water and milk (dairy or plant-based).
- Add a pinch of salt to the quinoa while cooking to enhance its flavor.
- Feel free to add fresh fruits like sliced bananas or berries for added freshness and nutrients.
Enjoy your delightful Cinnamon-Maple Quinoa Breakfast Bowl, a healthy and satisfying way to kickstart your day. With its harmonious blend of flavors and textures, this recipe will quickly become a favorite breakfast staple.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 370kcal | 15% |
| Protein | |
| Protein 4.50g | 3% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 6g | 16% |
| Sugar 13g | 13% |
| Fat | |
| Fat 30g | 35% |
| Saturated 9g | 31% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 1.51ug | 0% |
| Choline 22mg | 4% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.61mg | 4% |
| Vitamin B6 0.12mg | 7% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.43mg | 0% |
| Vitamin E 1.04mg | 7% |
| Vitamin K 2.97ug | 2% |
| Minerals | |
| Calcium, Ca 55mg | 4% |
| Copper, Cu 0.43mg | 0% |
| Iron, Fe 1.60mg | 15% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 200mg | 6% |
| Selenium, Se 2.40ug | 4% |
| Sodium, Na 3.99mg | 0% |
| Zinc, Zn 1.76mg | 16% |
| Water | |
| Water 33g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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