Maple pumpkin quinoa with pecans is a healthy, delicious, and filling breakfast for fall, or any time of the year.

A few years ago I shared this to a lot of happy campers online.  There were a lot of great responses, so I thought I would share it again.  One of my favorite ingredients to use in this hot cereal is pure maple syrup from Indiana. I get it from Burton’s, and I think it makes the quinoa a bit more sweet and decadent.

Quinoa is one of those super-healthy foods that’s so delicious and easy to prepare, you wonder why you don’t eat it more often.  Packed with protein, fiber and minerals, it makes a great (and gluten-free) breakfast!  Though it is considered a whole grain, quinoa is actually a protein-rich seed.  It makes a great alternative to oatmeal in the morning!

I hope you love this easy breakfast recipe for maple pumpkin quinoa!

Heather Tallman

Total Servings 4 cups

Maple Pumpkin Pecan Quinoa

The perfect fall or winter breakfast, this quinoa cereal is warm, hearty and healthy, too!

5 minPrep (inc. refrigeration & rest time)

12 minCook Time

17 minTotal Time

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Ingredients

• 1 1/2 C water
• 1 C quinoa
• 2 TB of butter
• 1/2 C pumpkin puree or mashed sweet potato
• 2 TB pure maple syrup
• 1/3 C milk
• 1/2 tsp cinnamon
• pinch of salt
• pecans and pure maple syrup for garnish

Instructions

1. Rinse and drain the quinoa.
2. Add water to a small saucepan and bring to a boil.
3. Add the quinoa and boil on low heat for 12 minutes.
4. Cover and remove from heat.
5. In a separate saucepan melt the butter.
6. Add the cinnamon, milk, salt and pumpkin.
7. Whisk to combine.
8. When the quinoa has finished cooking add the pumpkin mixture.
9. I garnished mine with a little more syrup and a few pecans!
10. I like to give everyone a little bit of their own syrup.
11. I left the pumpkin kind of chunky so you could see it!

Cuisine: Breakfast | Recipe Type: Hot Cereal

7.6.6

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