Go Back
Cranberry-Pecan Spiced Quinoa Breakfast Bowls | www.theeverykitchen.com

Cranberry-Pecan Spiced Quinoa Breakfast Bowls

Course Breakfast
Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Servings 2
Author Danielle Cushing


  • 1/4 cup quinoa
  • 1/2 cup skim milk
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1 cup fresh cranberries
  • 1 tablespoon honey
  • 1/4 cup sliced pecans
  • 1 5.3- ounce container plain non-fat Greek yogurt
  • 2 teaspoons chia seeds.


  1. In a small saucepan, bring quinoa and milk to a boil. Reduce heat, cover, and simmer until quinoa is tender, about 12 minutes. Divide quinoa between two bowls and sprinkle the bowls evenly with cloves, nutmeg, and cinnamon.
  2. Rinse the saucepan and add 1 tablespoon water and the cranberries. Place over high heat about 1 minute until the cranberries soften and just start to burst. Drain the water. Add the honey and toss to coat evenly. Divide the cranberries between two bowls.
  3. Top each bowl evenly with pecans and Greek yogurt. Sprinkle with chia seeds.