Ingredients
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1/2 cup quinoa
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1/2 cup low-fat milk
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1/2 cup water
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1/4 teaspoon maple flavoring
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1/4 teaspoon vanilla extract (if not using maple flavoring, increase vanilla to 1/2 t.)
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1 cup wild blueberries (I use frozen wild Maine blueberries)
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1/2 teaspoon cinnamon
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1/4 cup coarsely chopped pecans, toasted
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2 tablespoons pure maple syrup (or more to taste)
Instructions
- Rinse quinoa in fine mesh strainer under running water. Drain well.
- Place quinoa in saucepan over medium heat. Cook about 10-15 minutes, or until quinoa turns golden brown. (The quinoa will pop as it turns golden brown).
- Add the milk, water and vanilla (and maple flavoring if using) to the saucepan. Bring to a boil. Reduce heat to low and cover, cooking about 10-15 minutes or until all liquid is absorbed. Remove from heat and let stand 3-5 minutes.
- Stir in cinnamon, blueberries and pecans. Spoon into serving bowls. Drizzle each bowl with a tablespoon of pure maple syrup.