Only heard of savory recipes for this ancient grain? Nobody puts quinoa in the corner! Fluffy white quinoa shines in this lightly-sweetened cinnamon pecan breakfast bowl.
1. Add the quinoa and water to a small pot and cook until the water is absorbed and the quinoa is puffed (about 15 minutes). Remove from the heat and set aside.
2. In a large pan, toast the chopped pecans on medium heat. When the pecans are fragrant, add the coconut oil, apples and cinnamon. Mix until well combined, then add the quinoa and stir again. Remove the mixture from the heat and stir in the maple syrup, dried mulberries and dried cranberries.
3. Spoon into two bowls and serve warm.