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Toasted Georgia Pecan-Quinoa Breakfast Bowl

Georgiapecans40

rating

  • Current rating: 4.0/5
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2 ratings
15
prepare
20
cook
2
serves

INGREDIENTS

2 cups 1% reduced-fat milk
1 cup quinoa
1/3 cup dried cranberries or raisins
1 tbsp. butter
1/3 cup chopped Georgia pecans, toasted
1 tbsp. honey or brown sugar
1/4 tsp. cinnamon
1/8 tsp. freshly grated nutmeg

INSTRUCTIONS

  1. 1
    Bring milk to a boil in a medium saucepan. Stir in quinoa, cranberries and butter. Cover, reduce heat and simmer 15 minutes or until quinoa is tender and liquid is absorbed.  Remove from heat. Stir in 1/3 cup chopped toasted Georgia pecans and next 3 ingredients.
  2. 2
    Spoon 1 cup quinoa mixture into each of 2 bowls. Top each serving with additional chopped toasted Georgia pecans, milk, honey or brown sugar, as desired.

notes

Toppings: chopped Georgia pecans, toasted; milk, honey or brown sugar

Susan Nash Gilpin

recipe search tags

preparation methods
Meals/Courses
cuisines North & South American
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