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.
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.