My Easy Strawberry Pecan Quinoa Breakfast is a quick, wholesome, and delicious morning treat. There are many great quinoa breakfast recipes out there that start with uncooked quinoa and are prepared by gently cooking in a variety of delicious flavor combinations. Although these recipes are great, they take way too long for a mom of two young boys who need breakfast stat. This recipe is as quick as a bowl of cereal, but better. My trick is having cooked quinoa ready to go in the fridge.
If you remember my last quinoa post, Quinoa with Zucchini and Portobello Mushrooms, you may recall that I love making extra quinoa to keep on hand. I usually make double what I need and use the extra half for more weekday side dishes or for breakfast. Plain, cooked, quinoa will keep in the refrigerator for up to one week in a sealed container.
If you haven’t joined the quinoa movement yet, you should get on board! Quinoa has a great nutritional profile. It is actually a seed so it has a high protein content relative to other grains. It is also loaded with fiber, iron, magnesium, Vitamin B-6, and potassium. Quinoa is also very versatile and can be used in sweet dishes, as well as savory.
Making my breakfast quinoa is not only super fast but also easily adaptable to what you prefer or have on hand. This recipe is for a Strawberry Pecan version, but you can add any fruit, nuts, spices or other flavor combinations to create a breakfast suited to your own taste. Think of your cooked quinoa as a blank slate, ready to absorb flavor. I hope you make it a part of your morning!
- ½ cup cooked quinoa
- ¼ cup almond milk or any non-dairy milk
- 2 tsps maple syrup
- ¼ cup chopped fresh strawberries
- 2 Tbsp chopped raw pecans
- Dash of cinnamon
- Mix quinoa, almond milk and maple syrup in a microwave-safe bowl.
- Microwave on high for 1 minute.
- Mix quinoa mixture and top with strawberries, pecans and cinnamon