Wild Blueberry Maple Breakfast Quinoa With Toasted Pecans Recipes

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.

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.

Steps:

• In small bowl, stir together cranberries and orange juice; set aside.
• In 2-quart saucepan, heat oil over medium-high heat. Cook onion in oil, stirring frequently, until softened. Add quinoa; cook and stir 1 minute. Add broth, orange peel and salt. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until broth is absorbed. Fluff with fork.
• Stir in cranberry mixture and pecans. Remove from heat; sprinkle with thyme. Serve immediately or cover and refrigerate.