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Cinnamon Toasted Pecan Breakfast Quinoa

 February 11, 2023

When you think of quinoa, you may immediately associate it with a healthy lunch or dinner dish. But did you know that this versatile grain can also make a fantastic breakfast option? Introducing my Cinnamon Toasted Pecan Breakfast Quinoa, a tasty and nutritious start to your day. This quinoa is gluten-free, dairy-free, and uses only 6 delicious ingredients to come to life!

Two bowls of the breakfast quinoa, topped with berries and yogurt and spread out on a countertop

Friends, did you know that quinoa can be a delicious and nutritious breakfast? It’s true! Quinoa is a gluten-free grain that originated in South America and has been a staple food for thousands of years. It is a complete protein, meaning it contains all nine essential amino acids, and is also rich in fiber, vitamins, and minerals. This makes quinoa a fantastic option for anyone looking to boost the nutritional value of their morning meal.

In addition to being a delicious breakfast option, quinoa is also an excellent source of nutrition. It is a low-glycemic food, meaning it releases energy slowly and helps to regulate blood sugar levels. This can help you feel full and satisfied throughout the morning, so you aren’t tempted to reach for a less healthy option. In addition, quinoa is also high in antioxidants and has been shown to have anti-inflammatory properties, making it a great option for anyone looking to improve their overall health and well-being.

But back to this recipe. This Cinnamon Toasted Pecan Breakfast Quinoa is sweet, crunchy, and is a delicious alternative to your morning oatmeal or cereal. And when served alongside berries, yogurt, or even maple syrup, it makes for a truly unbeatable treat!

Six Ingredients to Make This Delicious Breakfast Quinoa

  • Quinoa: You’ll need COOKED quinoa in order to make this recipe! And if you’re wondering how to make the perfect quinoa, see below for all of my tips!
  • Raw Pecans: Raw pecans add the perfect crunch, as well as an extra boost of omega-3’s!
  • Coconut Oil: A little melted coconut oil ensures that our ingredients stick to the quinoa perfectly.
  • Cinnamon: A pinch of cinnamon adds the perfect flavor to this quinoa!
  • Maple Syrup: It isn’t breakfast without maple syrup, and adding a touch of maple syrup to this breakfast quinoa truly adds the best flavor.
  • Sea Salt: A pinch of sea salt adds the perfect touch, and ensures that this quinoa isn’t too sweet!
A pot full of the breakfast quinoa, with coconut oil slowly being poured into it
The key to making this quinoa is to cook it low and slow

The Secret to Making The Perfect Quinoa, Every Time

And if you’re wondering how you can make the perfect quinoa, don’t worry, I’ve got you!

This is my fool-proof method to making the perfect quinoa, without fail. If you’ve ever ended up with dense, grainy quinoa that leaves you feeling more sad than satisfied, then this is the guide for you. Once I learned how to make quinoa this way, I completely fell in-love with it, which is how this breakfast quinoa was born!

A close-up image of a bowl of the breakfast quinoa, served with yogurt and berries

How to Make This Delicious Breakfast Quinoa

To make this breakfast quinoa, start by preparing your quinoa as noted above, then set aside.

Next, chop your pecans and add them to a pot on the stove, over medium heat. Stir them for a couple of minutes, until they get fragrant and toasty. Once they’re done, reduce the heat on the stove to low, then add in your coconut oil, cinnamon, cooked quinoa, sea salt, and maple syrup to the pot.

Two bowls of the breakfast quinoa, served with berries, yogurt, and a side of coffee and milk
This breakfast quinoa pairs perfectly with fresh berries, yogurt, and a tall glass of iced coffee!

Stir until all of the ingredients are coated well, then let cook until the quinoa is warmed all the way through. Once the quinoa is warm, remove the pot from the heat and let sit for one minute. If you are serving right away, transfer your quinoa to a bowl, add toppings of choice, and enjoy! If you are meal prepping, allow the quinoa to fully cool, then transfer to an airtight container and store in the fridge for up to one week.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on InstagramTikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim
Two bowls of the breakfast quinoa, topped with berries and yogurt and spread out on a countertop
Dairy Free/gluten-free/Refined Sugar Free/Vegan

Cinnamon Toasted Pecan Breakfast Quinoa

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Nicole Modic
SERVES 3 1 Cup Servings
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Ingredients

  • 1/4 Cup Raw Pecans chopped
  • 1/4 Cup Coconut Oil melted
  • 1 1/2 Teaspoons Cinnamon
  • 3 Tablespoons Maple Syrup
  • 3 Cups Cooked Quinoa
  • 1 Pinch Sea Salt

Instructions

  • To make this breakfast quinoa, start by preparing your quinoa as noted in this post, then set aside.
  • Next, chop your pecans and add them to a pot on the stove, over medium heat. Stir them for a couple of minutes, until they get fragrant and toasty.
  • Once they’re done, reduce the heat on the stove to low, then add in your coconut oil, cinnamon, cooked quinoa, sea salt, and maple syrup to the pot.
  • Stir until all of the ingredients are coated well, then let cook until the quinoa is warmed all the way through.
  • Once the quinoa is warm, remove the pot from the heat and let sit for one minute.
  • If you are serving right away, transfer your quinoa to a bowl, add toppings of choice, and enjoy! If you are meal prepping, allow the quinoa to fully cool, then transfer to an airtight container and store in the fridge for up to one week.

Did you make this recipe?

I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!

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