Recipe: Toasted Pecan and Quinoa Breakfast Cereal
Toasted Georgia Pecan-Quinoa Breakfast Cereal
It’s not really a nutty concept to increase your current antioxidant consumption by consuming pecans. Actually, Georgia pecans happen to be known as the AntioxiNUT.
Studies have shown that ingesting only a small amount of antioxidant-rich nuts – like pecans – every day could help avoid fat oxidation within the bloodstream, which could result in clogged arteries. Consuming more of these delicious nut is easy. Because pecans are extremely versatile, it’s simple to use them in a number of sweet and savory recipes. Since they’re easily transportable, they are perfect for munching as a snack, too!
This Toasted Pecan and Quinoa Breakfast Cereal is a delightful, antioxidant-rich way to begin your morning.
- 2 cups 1% reduced-fat milk
- 1 cup quinoa
- cup dried cranberries or raisins
- 1 tablespoon butter
- cup chopped Georgia pecans, toasted
- 1 tablespoon honey, brown sugar, OR Agave
- teaspoon cinnamon
- teaspoon freshly grated nutmeg
- Bring milk to a boil in a medium saucepan.
- Stir in quinoa, cranberries and butter.
- Cover, reduce heat and simmer 15 minutes or until quinoa is tender and liquid is absorbed. Remove from heat. Stir in ⅓ cup chopped toasted Georgia pecans, sweetener, cinnamon, and nutmeg.
- Divide quinoa mixture between four bowls.
Check out more healthy-living recipes at antioxiNUT.org also take a moment to follow and/or friend the Georgia Pecan Commission.
Recipe provided by the Georgia Pecan Commission and reprinted with permission
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