Breakfast Quinoa with Apples and Pecans

Where I live apples are a good fruit to have in the fall and winter unless you are lucky enough to have a “keeper apple”. As we head into spring, you can use local produce like strawberries and in the summer a variety of black, blue and raspberries and peaches. Next fall in addition to apples try pears and figs. In the winter when fresh fruit is sparse, try drying and freezing fruit during the season for a welcome treat when its cold and dark outside!



  •  1/2 cup light coconut milk
  • 1/2 cup water
  • 1/2 cup rinsed quinoa
  • 2 teaspoons pure maple syrup
  • ½ teaspoon vanilla
  • Pinch of ground cardamon
  • Pinch of salt
  • 1 chopped apple
  • ¼ cup pecans


  1. Bring milk, water and quinoa to a boil in a small saucepan.
  2. Cover and simmer.
  3. Cook until most of coconut milk is absorbed (which will be about 12-15 minutes.)
  4. Remove from stove and stir in maple syrup, cardamon, and chopped apples.
  5. Top with pecans.

Makes two servings.

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