Maple Pecan Coconut Quinoa Breakfast
A quick and easy gluten-free breakfast!
- 1 cup quinoa rinsed
- 1 can light organic coconut milk
- 1/4 cup maple syrup
- 1/2 cup pecan halves
Pour coconut milk into medium saucepan and put over high heat. Add quinoa and heat until boiling. Once mixture is boiling, stir and lower to a simmer. Cook covered for 15 minutes or until all the liquid is absorbed.
Fluff quinoa with a fork and add maple syrup. Stir.
Serve with pecan halves.