Description
Forget sad cereal—this warm, cinnamon-scented quinoa bowl is here to rescue your mornings! Packed with protein, fiber, and cozy nostalgia, it turns leftover quinoa into something magical. Toasted pecans, a swirl of maple syrup, and fragrant spices create a soul-hugging breakfast you’ll actually look forward to. Whether you’re rushing out the door or soaking up a slow sunrise, this bowl’s got your back.
Ingredients
• 2 heaping tbsp chopped pecans (or walnuts/pumpkin seeds)
• 1½ tsp coconut oil (or butter/ghee)
• ½ tsp cinnamon (plus extra for topping)
• Tiny pinch of salt
• 1 cup cooked quinoa (warm or cold)
• 1 tbsp maple syrup (adjust to taste)
• Optional toppings: dried cherries, chia/hemp seeds, milk, yogurt, sliced fruit
Instructions
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Heat skillet over medium. Add oil and pecans. Toast for 2–3 mins, stirring, until fragrant.
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Reduce heat. Stir in cinnamon and salt for 30 secs to bloom the flavor.
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Add quinoa and maple syrup. Stir to coat and warm through (1–2 mins).
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Spoon into a cozy bowl. Add toppings of choice and a final dusting of cinnamon.
Notes
– Want it crispy? Let quinoa sit undisturbed for 30 secs in the pan.
– Make ahead and reheat with a splash of milk.
– Great for breakfast-for-dinner or snack time with a twist.
- Prep Time: 2 min
- Cook Time: 8 min
Nutrition
- Calories: 300 Cal Per Serving:
- Sugar: 7g
- Fiber: 5g
- Protein: 8g