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Cinnamon Pecan Quinoa with Blackberries

This is an easy and savory breakfast quinoa "porridge"
Prep Time5 minutes
Cook Time20 minutes
Course: Breakfast
Cuisine: American, Vegan, WFPB
Keyword: breakfast bowl
Servings: 4
Calories: 275kcal

Ingredients

  • 1 cup unsweetened almond milk
  • 1 cup water
  • 1 cup quinoa rinsed
  • 2 cups blackberries organic preferred
  • 1/2 tsp ground cinnamon
  • 1/3 cup pecans chopped
  • 4 tsp agave nectar

Instructions

  • Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low. Cover and simmer 15 minutes or until most of the liquid is absorbed.
  • While the quinoa cooks, toast pecans in a dry skillet over medium heat for about 3 minutes.
  • Turn off heat. Let quinoa stand covered 5 minutes. Stir in blackberries and cinnamon. Transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

Notes

If making ahead, store cinnamon quinoa in a container in the fridge. Store toasted pecans in a separate container in a dry place. Reheat and assemble before serving.

Nutrition

Serving: 1bowl | Calories: 275kcal | Carbohydrates: 41g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Sodium: 88mg | Potassium: 390mg | Fiber: 8g | Sugar: 9g | Vitamin A: 155IU | Vitamin C: 15.1mg | Calcium: 125mg | Iron: 2.6mg
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