Wild Blueberry Maple Breakfast Quinoa With Toasted Pecans Recipes
WILD BLUEBERRY & MAPLE BREAKFAST QUINOA WITH TOASTED PECANS
A delicious and healthy breakfast. Be sure to use wild blueberries for the best flavor. You may want to add additional pure maple syrup depending on how sweet your blueberries are. Note: I do not recommend adding the blueberries during the cooking process because it alters the flavor of the berries. Please wait to add them until after cooking the quinoa as stated in the recipe.
Provided by swissms
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 375.2, Fat 13.2, SaturatedFat 1.5, Cholesterol 3, Sodium 39.7, Carbohydrate 58.7, Fiber 5.9, Sugar 22.9, Protein 9.4
BREAKFAST QUINOA (COLD)
This is from Trader Joes, I had it as a sample there and thought it was a great take on healthy grains for breakfast, very different from the porridge style quinoa recipes on here.
Provided by newmama
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- cook quinoa in water or juice with cinnamon according to package. usually it is bring to a boil, reduce heat cover and simmer for 15 minutes.
- cool a little and stir everything in.
- keep in the fridge and serve cold.
- this will keep for a few days in the fridge.
BLUEBERRY QUINOA OATMEAL BREAKFAST BARS
These Blueberry Quinoa Oatmeal Breakfast bars are chock-full of wholesome ingredients, sure to satisfy those morning hunger pains!
Provided by Kaylee Pauley
Categories Breakfast/Snacks/Dessert
Time 30m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Spray 13"x 9" pan with coconut oil cooking spray or other nonstick spray.
- Add 3/4 cup whole oats to NutriBullet or food processor and process until they reach a fine flour consistency.
- Add whole oats, oat flour, cooked and cooled quinoa, baking powder, cinnamon, and protein powder to large bowl, stir until well blended
- To the bowl of your food processor, add pitted dates, maple syrup, ripe banana and coconut oil, process until smooth consistency, approx 10-20 seconds. Add the vanilla and eggs, then process another 5-10 seconds.
- Add the wet mixture to the large bowl of dry ingredients, then mix until everything is fully incorporated. Fold in blueberry and chopped pecans.
- Pour the batter into the prepared pan, smooth with a spatula, and bake for 20 minutes or until the bars are golden brown and firm to the touch.
- Remove and let cool for 10-15 minutes, cut into 20 bars, serve.
- Store in airtight container for 3-5 days or freeze for 1 month.
Nutrition Facts : ServingSize 1 g, Calories 111 kcal, Carbohydrate 19 g, Protein 3.5 g, Fat 2.9 g, SaturatedFat 0.9 g, Cholesterol 18.5 mg, Sodium 13.4 mg, Fiber 2.1 g, Sugar 9.4 g, UnsaturatedFat 0.7 g
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