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Pecan Quinoa Breakfast Bowl Recipe

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This recipe for Pecan Quinoa Breakfast Bowl, by , is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Laura Grandy

Category:
Category:

Ingredients:  
Ingredients:  
2 cups 1 percent low-fat milk
1 cup quinoa
1/3 cup dried cranberries or raisins
1 tablespoon butter
1/3 cup chopped toasted pecans
1 tablespoon honey or brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
Chopped toasted pecans, warm milk, honey or brown sugar (optional)

Directions:
Directions:

Bring milk to a boil in a medium saucepan. Stir in quinoa, cranberries and butter. Cover, reduce heat and simmer until quinoa is tender and liquid is absorbed, about 15 minutes. Remove from heat. Stir in pecans, honey, salt, cinnamon and nutmeg.

Spoon quinoa mixture into four bowls. Top each serving with additional chopped pecans, milk, honey or brown sugar.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Just delicious.

 

 

 

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