Share on Pinterest

Quinoa, The Super Food


Have you noticed that quinoa has become the hot food to eat lately?  That is right, people have finally discovered this amazing grain like dish (quinoa is actually a seed not a grain, but has grain like properties).  

There are so many health benefits to this superfood and it is packed with protein, making this a great alternative to other carb heavy side dishes.

Ads by Healthy Ads

Today I want to share with you one of my favorite ways to prepare this delicious protein rich power foods!

Does Quinoa Need To Be Soaked?


If you have prepared quinoa before, then this method of preparation I am about to show you might be a little different.  I am soaking my quinoa for better digestion.  Is this necessary?  

For me it is.  I have a hard time digesting grains unless they are soaked.  I am not an expert by all means on this and have learned a lot from The Nourishing Gourmet, a wonderful site and where I learned how to properly soak quinoa.  

I am going to include a few articles posted by The Nourishing Gourmet to help you better understand why it might be right  for you to start soaking your grains.

These 3 articles should give you some great insight to allow you to make an informed decision on whether or not soaking is right for you.  

Either way, this recipe can be made with or without soaking.  I hope you enjoy this warm breakfast porridge as much as we do!  Enjoy!

Soaked Pecan Cinnamon Rolls Quinoa Recipe
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 cup quiona
  • 1 tbsp acidic medium (lemon juice, whey, apple cider vinegar, yogurt, kefir)
  • 1 cup water
  • ½ tsp unrefined sea salt
  • 1 cup water
  • 1 tsp ground cinnamon
  • 1 oz finely chopped pecans
  • 2 tbsp grass fed butter
  • drizzle of maple syrup
  1. Soak 1 cup quinoa in 1 cup water and 1 tbsp of acidic medium of choice. Soak 12-24 hours. If soaking for more then 12 hours, you might want to replace the water and acidic medium after 12 hours.
  2. After soaking is complete, rinse quinoa very well. If you don't rinse well enough, it could become bitter so rinse very well.
  3. Add the rinsed quinoa to a medium saucepan, add another cup of filtered water and ½ tsp unrefined sea salt.
  4. Over high heat bring the quinoa to a boil. Once it reaches a boil, reduce heat to low, cover dish and cook for 15 minutes.
  5. After cooking time is done, stir in butter, cinnamon and crushed pecans. Cover and let sit for 5 minutes.
  6. To serve place in a small bowl and drizzle with some maple syrup.
Nutrition Information
Serving size: 1 serving

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Your support keeps this blog running and is greatly appreciated. AMAZON DISCLOSURE: The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to,,,,, or DISCLAIMER: The content on the blog Whole Lifestyle Nutrition is for educational and informational purposes only, and is not intended as medical advice. I am not a medical professional and the information contained on this blog should not be used to diagnose, treat or prevent any disease or health illness. Please consult with a qualified health care professional before acting on any information presented here.

Join the Conversation

11 thoughts on “Soaked Pecan Cinnamon Rolls Quinoa Recipe”

  1. rookno17 says:

    Mmmm…I absolutely cannot wait to try this!  Pinning your recipe.  So glad I found you via France and Joshua of Beyond the Peel!

  2. CrestCottage says:

    This sounds delish! I never thought to make quinoa as a breakfast/sweet dish!

    1. hallecottis says:

       @CrestCottage I think sweet is the best way to eat this dish in the morning :)

  3. FoodRenegade says:

    Thanks so much for sharing this. Looks LOVELY and YUMMY.

  4. ashleylynae says:

    This looks delicious. I am in love with your blog by the way. I recently stopped eating gluten and have heard that oats are questionable when eating gluten free, but I really love oatmeal and this looks like it could be a good substitute. How many servings does this recipe make? Do you know if it keeps well? Thank you!

    1. hallecottis says:

       @ashleylynae I am so glad you are enjoying my blog.  I have a ton of gluten free recipes on my site.  You can search the gluten free tab on the right hand side of the home page to find them categorized :)  In regards to your question, This recipe makes 4 servings.  I make the full 4 servings and then reheat them in my toaster oven while I cook my eggs to go along with them.  You think quinoa is nutty already, try toasting them a bit and it brings on  whole new flavor, Yum!  I drizzle a tad bit more maple syrup and I am good to go. So yes I would say it heats up great!   Hope you enjoy this recipe :)

  5. Miz Helen says:

    This is  a delicious dish! Thank you so much for sharing with Full Plate Thursday. Hope you have a wonderful week and come back soon!
    Miz Helen

  6. BeyondThePeel says:

    I love a sweet quinoa for breakfast. I think this will be so delightful.
    Thanks for sharing this with the real food community at Whole Food Wednesdays.

  7. Yum! I’ve been wanting to try a sweet quinoa, so I’m excited to have found this recipe! :-)

  8. GGirlGGreen says:

    Looks awesome :) ~Stephanie

  9. MotherHeart says:

    For the record…quinoa is not a grain; it’s a seed.

Write a Reply or Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: