Consider quinoa as a sweet way to start the day instead of a savory side dish. Similar to baked oatmeal, this easy recipe is warms you up in the morning, while offering a balance of brain food and deliciousness, too. For a dessert, add a little extra maple syrup and a scoop of nondairy coconut milk ice cream.
Warm Quinoa with Apples, Raisins, and Pecans
2 cups nondairy milk (I like unsweetened vanilla Almond Breeze)
1 cup dry quinoa, rinsed
2 small apples, cut into small chunks (a good baking apple)
1/2 cup raisins
1/4 cup pure maple syrup
3/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1 cup pecan halves, chopped
1 tablespoon nondairy buttery spread (such as Earth Balance) or 2 teaspoons coconut oil (though the Earth Balance is my preference here)
1 tablespoon unrefined cane sugar
Preheat the oven to 350F. Lightly grease a 9×9-inch glass baking dish.
Bring the milk to a boil in a medium saucepan. Add the quinoa. Return to boiling and cook for 2 minutes. Remove from heat and add the apples, raisins, maple syrup, cinnamon, vanilla, and salt. Mix well. Pour the mixture into the prepared dish. Cover with foil and bake for 15 to 20 minutes, until the quinoa is fluffy and has absorbed the milk.
Put the pecans, margarine, and sugar in small bowl. Mix to completely coat the pecans. Sprinkle the mixture over the quinoa. Return to the oven and bake, uncovered, for 25 minutes longer, until the pecans are fragrant and the top is browned. Let stand 5 minutes before serving.
Laurie Sadowski 
This sounds great! I love this time of year and the new season food that comes along. How is this reheated? Would it work to make a batch and then reheat each morning?
You can definitely reheat it, but quinoa goes a little mushier when reheated. I don’t mind this (I actually love it that way), but it depends what you like. It isn’t mushy in a bad way (like slop!), it just absorbs more moisture and becomes a little thicker with less chew (if that makes sense!).