Brown Sugar Pecan Quinoa

This summer I learned that Pecan Pie is referred to as a “Southern dessert” practically everywhere outside of the south in the US.

I suppose the fact that Pecan Pie is predominately southern should’ve been fairly obvious- after all, it’s pronounced as “Pe-can” pie by half the people I know, and slathered in brown sugar and butter (two stereotypical yet true Southern ingredients). Yet, I never really associated this heavenly pie with the Southern states until my aunt and I began to compare our Thanksgiving traditions when I visited her in Connecticut this summer.

-On that note: as it turns out, Sweet Potato Casserole is considered generally “Southern” as well. Who knew?

Pecan pie has always been one of my absolute favorite pies. When it really comes down to it, it’s a toss up between Pumpkin and Pecan, because both are sweet and decadent, and contain some of my favorite fall flavors. However, as it is, I typically don’t have the opportunity to enjoy Pecan Pie very often. So, today I decided to create a breakfast food with all the flavors of one of my favorite pies that I could enjoy every morning until the anticipated Thanksgiving afternoon arrives, in all it’s pie-bountifulness.

This recipe is extremely easy to make- simply mix all of the ingredients in a bowl and enjoy- and wonderfully hearty; it will keep you satisfied for hours, without that embarrassing stomach-growl at half-past 10 AM. Additionally, it combines the wonderful nutty flavor of quinoa with the molasses undertones of brown sugar and the spiciness of cinnamon- in short, creating a breakfast treat you’ll be shocked to discover is healthy.

And yet- it is healthy! The quinoa packs a punch of whole grains and complex carbs that will keep you feeling fuller longer, while the pecans lend healthy fats and protein to the recipe.

This recipe may appear to be one for a yummy breakfast dish, however, to me it’s one for a Pecan Pie you can acceptably enjoy at breakfast.