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Maple Pecan Coconut Quinoa Breakfast

A quick and easy gluten-free breakfast!
5 from 2 votes
Servings 6


  • 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.