Cinnamon Crunch Quinoa

By / Photography By Kathryn Brass-Piper | October 12, 2017

Ingredients

  • 1 tablespoon coconut oil
  • 1 teaspoon ground cinnamon, plus more for serving
  • Pinch sea salt
  • 2 cups cooked quinoa (see note)
  • 2–4 tablespoons maple syrup, or to desired sweetness
  • ¼ cup chopped, toasted pecans
  • Butter and milk, for serving

Preparation

Add coconut oil, cinnamon, and salt to a medium saucepan over medium heat. Cook, stirring constantly, until cinnamon is fragrant, about 15 seconds. Add cooked quinoa and cook, stirring constantly, until quinoa is warmed through, about 1 minute. Remove pan from heat and stir in maple syrup.

Divide mixture between 2 bowls. Top with pecans, a sprinkle of cinnamon, a pat of butter, and a drizzle of milk. Serve immediately with additional maple syrup on the side, if desired.

NOTE: For 2 cups of cooked quinoa, bring 1 cup dry quinoa and 2 cup of water to boil in a medium saucepan. Reduce heat to low, cover, and simmer until water has been absorbed, about 15–20 minutes. Fluff with a fork.

Ingredients

  • 1 tablespoon coconut oil
  • 1 teaspoon ground cinnamon, plus more for serving
  • Pinch sea salt
  • 2 cups cooked quinoa (see note)
  • 2–4 tablespoons maple syrup, or to desired sweetness
  • ¼ cup chopped, toasted pecans
  • Butter and milk, for serving
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