Imagine starting your day with a breakfast so delicious and nutritious that it feels like a culinary hug for your taste buds and body. The Maple Pecan Quinoa Breakfast Bowl is not just a meal; it's a morning revolution that combines the protein-packed power of quinoa, the rich sweetness of maple syrup, and the irresistible crunch of toasted pecans. This isn't just another breakfast recipe – it's your ticket to a morning that's both indulgent and incredibly wholesome.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 cup cooked quinoa
- 1/4 cup chopped pecans
- 2 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1/2 cup almond milk
- 1 banana, sliced
Instructions
- Begin by rinsing the quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter residue. If the quinoa is not pre-cooked, prepare it according to package instructions: combine 1 cup quinoa with 2 cups water in a medium saucepan and bring to a boil.
- Reduce heat to low, cover the saucepan, and simmer for approximately 15 minutes or until the quinoa has absorbed all the water and developed a fluffy texture. Remove from heat and let it stand, covered, for 5 minutes to allow the quinoa to fully absorb moisture.
- While the quinoa is cooking, toast the chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently to prevent burning. This will enhance their nutty flavor and provide a delightful crunch.
- In a mixing bowl, combine the cooked quinoa, almond milk, maple syrup, and ground cinnamon. Stir gently to ensure the quinoa is evenly coated with the sweet and aromatic mixture.
- Divide the quinoa mixture between two serving bowls, creating an even distribution of the base.
- Top each bowl with freshly sliced banana and the toasted pecans, arranging them attractively on the surface of the quinoa.
- For an optional finishing touch, drizzle additional maple syrup over the top and sprinkle with an extra pinch of cinnamon if desired.
- Serve immediately while the quinoa is still warm, enjoying the combination of creamy texture, nutty pecans, and sweet maple flavor.
Tips
- Quinoa Preparation is Key: Always rinse your quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter. For extra flavor, consider toasting the quinoa lightly in a dry pan before cooking.
- Toasting Pecans Matters: Take the time to toast your pecans – this step is crucial for developing a deeper, more complex nutty flavor. Watch them carefully to prevent burning.
- Milk Options: While the recipe calls for almond milk, feel free to experiment with other milk alternatives like oat milk, coconut milk, or even dairy milk to suit your preference.
- Make-Ahead Friendly: Cook a batch of quinoa in advance and store it in the refrigerator. This can cut down your morning preparation time significantly.
- Customize Your Bowl: Don't be afraid to add extra toppings like chia seeds, a dollop of Greek yogurt, or a sprinkle of hemp hearts for additional nutrition and texture.
- Temperature Tip: Serve the bowl slightly warm for the best flavor and texture combination. The warm quinoa will slightly soften the banana and release the pecans' aromatic oils.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 8g
Fat: 14g
Saturated Fat: g
Cholesterol: 0mg
