To make this breakfast quinoa, start by preparing your quinoa as noted in this post, then set aside.

Next, chop your pecans and add them to a pot on the stove, over medium heat. Stir them for a couple of minutes, until they get fragrant and toasty.

Once they’re done, reduce the heat on the stove to low, then add in your coconut oil, cinnamon, cooked quinoa, sea salt, and maple syrup to the pot.

Stir until all of the ingredients are coated well, then let cook until the quinoa is warmed all the way through.

Once the quinoa is warm, remove the pot from the heat and let sit for one minute.

If you are serving right away, transfer your quinoa to a bowl, add toppings of choice, and enjoy! If you are meal prepping, allow the quinoa to fully cool, then transfer to an airtight container and store in the fridge for up to one week.