Total Time
20mins
Prep 0 mins
Cook 20 mins

This is a wonderful dish! It comes from Heidi Swanson of www.101cookbooks.com, with a few adaptations. It makes for a hearty, yet light breakfast. It has a nice sweetness to it, but the sweetness is not overwhelming. If you're looking for something different for breakfast, this is a great recipe to try.

Ingredients Nutrition

Directions

  1. Rinse quinoa well in a sieve or colander.
  2. Roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.
  3. Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

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