Toasted Georgia Pecan-Quinoa Breakfast Bowl

  • Serves: 2
  • Prep: 15 min., Cook: 20 min.
  • Susan Nash Gilpin for Georgia Pecans
  • 2 cups 1% reduced-fat milk
  • 1 cup quinoa
  • 1/3 cup dried cranberries or raisins
  • 1 tablespoon butter
  • 1/3 cup chopped Georgia pecans, toasted
  • 1 tablespoon honey or brown sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • Toppings: Chopped Georgia pecans, toasted; milk, honey or brown sugar

Bring milk to a boil in a medium saucepan. Stir in quinoa, cranberries and butter. Cover, reduce heat and simmer 15 minutes or until quinoa is tender and liquid is absorbed.  Remove from heat. Stir in 1/3 cup chopped toasted GEORGIA PECANS and next 3 ingredients.

Spoon 1 cup quinoa mixture into each of 2 bowls. Top each serving with additional chopped toasted GEORGIA PECANS, milk, honey or brown sugar, as desired.

Nutrition Profile (without toppings):  350 calories, 14 g total fat, 3.5 g saturated fat, 15 mg cholesterol, 70 mg sodium, 48 g carbohydrates, 4 g fiber, 12 g protein.

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