Breakfast Quinoa With Banana and Pecans

Breakfast Quinoa With Bananas and Pecans
Breakfast Quinoa With Bananas and Pecans

Quinoa is simple to cook – just simmer for 15 minutes with unsweetened almond milk. Bananas add a thick, smooth texture, and hearty, toasted pecans balance out the lightness of the more delicate seeds. Stir in cinnamon, nutmeg and vanilla extract with a splash of pure maple syrup.

Hearty pecans
Hearty pecans


Breakfast Quinoa With Banana and Pecans

  • 1 cup quinoa
  • 2 cups unsweetened almond milk
  • 1 ripened banana, sliced
  • 1/2 cup toasted pecans
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon vanilla extract
  • Splash of pure maple syrup to taste

Bring quinoa, almond milk, cinnamon, nutmeg and vanilla to a boil, reduce heat and simmer for 15 minutes. While simmering, toast pecans in a non-stick skillet until slightly browned. After quinoa has simmered, turn off heat and allow to sit for 5 minutes. Mix in bananas and pecans.


5 thoughts on “Breakfast Quinoa With Banana and Pecans

  1. This looks amazing! Never tried quinoa for breakfast before. I wish I would have seen this before I made breakfast this morning! Maybe it could be breakfast dessert 🙂

    Liked by 1 person

  2. Made it this morning and it was delicious! My 12-year-old asked for second! It was so easy – just throw it in the pan and let it cook. Definitely adding it to our breakfast rotation!

    Liked by 1 person

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