Maple-Pecan Quinoa Porridge Recipe


Maple Pecan Quinoa RecipeQuinoa, a protein-packed grain, is versatile and easy to work with—and it's gluten-free! There are endless savory recipes you can make with this super food, and now you have a simple, sweet, healthy breakfast option, as well. What better way to start your day (or your kid's day), than with a bowl full of nutrient-rich, hot cereal? This is perfect on chilly fall or winter mornings. Whip it up as a quick weekday breakfast, or savor slowly on a lazy Sunday morning.

servings: 4 small portions, 2 large
prep time: 5 minutes
cook time: 35 minutes
total time: 40 minutes


  • 1 cup dry quinoa
  • 2 1/3 cups of milk
  • 1/4 teaspoon sea salt
  • 1 granny smith apple (peeled and grated)
  • 1 tablespoon dark brown sugar
  • 1 tablespoon maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup chopped pecans

Maple Pecan Quinoa Recipe Ingredients


Step 1: Under running water, rinse quinoa in a fine mesh colander.

Mapple Pecan Quinoa Recipe - Step 1

Step 2: In a medium-sized pot, bring two cups of milk to a gentle boil. (Keep an eye on the pot, and stir frequently; milk boils over very quickly.)

Step 3: When the milk boils, reduce the flame a bit and add quinoa and sea salt. Mix until well incorporated. 

Step 4: Once the quinoa comes to a boil, reduce heat and cover pot (don't seal completely, allow a small gap for air to escape). Cook for 15 minutes.

Step 5: Remove lid. Add grated apple, brown sugar, maple syrup, and cinnamon to pot, continuing to keep the flame low. Stir until well incorporated.

Maple Pecan Quinoa - Step 5

Step 6: Cover pot (don't seal completely) and cook for an additional 10 minutes, or until liquid is absorbed and quinoa is soft.

Step 7: Remove pot from heat, and stir in vanilla extract.

Step 8: Evenly divide quinoa into bowls. Over prepared bowls, sprinkle chopped pecans and/or extra maple syrup and warm milk.

Maple Pecan Quinoa Recipe - Step 8

Cooking Tip:

This recipe can easily be made dairy free, by swapping the cow's milk for oat, almond, rice or soy milk.

Karen Biton-Cohen blogs at K. abc Food & Photography.