You are here: Home » Recipes » Pecan-Quinoa Breakfast Bowl Pecan-Quinoa Breakfast Bowl Recipe by Our Cookbook CollectionKitchen Tested Yield 4 servings Prep 15 minutes Cook 20 minutes If you like hot cereal for breakfast, give this a try. Look for quinoa, the "super grain," next to the couscous and rice at the supermarket. PrintEmail Make this recipe ahead, then scoop a serving into a microwave-safe bowl, top with milk, and microwave 1 minute, or until hot. Ingredients 2 cups 1 percent low-fat milk1 cup quinoa1/3 cup dried cranberries or raisins1 tablespoon butter1/3 cup chopped toasted pecans1 tablespoon honey or brown sugar1/4 teaspoon salt1/4 teaspoon ground cinnamon1/8 teaspoon freshly grated nutmeg Chopped toasted pecans, warm milk, honey or brown sugar (optional) Instructions 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. Recipe courtesy of the Georgia Pecan Commission.