A wholesome and delicious breakfast quinoa recipe featuring the natural sweetness of maple syrup, the crunch of toasted pecans, and the burst of fresh blueberries.
Rinse the quinoa under cold water using a fine mesh strainer and let it drain well.
Rinsing quinoa removes its natural coating, which can taste bitter.
Toast the quinoa in a saucepan over medium heat until it becomes fragrant and starts to pop, about 5 minutes.
Toasting quinoa enhances its nutty flavor and adds depth to the dish.
Add the milk, water, and vanilla extract to the saucepan with the toasted quinoa. Bring to a boil, then reduce the heat to low, cover, and simmer until the liquid is absorbed, about 15 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Remove the saucepan from the heat and let it stand covered for 5 minutes to finish steaming.
This resting period allows the quinoa to fully absorb the flavors.
Stir in the cinnamon, blueberries, and toasted pecans. Mix well to combine.
Gently fold in the blueberries to avoid crushing them.
Spoon the quinoa mixture into serving bowls and drizzle each with a tablespoon of maple syrup.
For a beautiful presentation, garnish with a few extra blueberries and pecans.
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