Blackberry and Toasted Pecan Quinoa

So many people automatically think oatmeal for breakfast if they want something warm and hearty on a chilly fall morning. Think again. Quinoa for breakfast is where it’s at. In fact, I might start a “Vote for Quinoa” campaign. And once you try this recipe below, I think you’d totally become a backer too.

Ingredients

1 cup milk
1 cup water
1 cup quinoa {I used organic red quinoa from Vitacost}
2 cups fresh or frozen blackberries
1/2 teaspoon cinnamon
1/3 cup roughly chopped pecans, toasted
4 teaspoons agave

Preheat oven to 350 F.

Cook quinoa in water and milk. I like to cook my quinoa in a rice cooker. It cooks just like white rice, so the most important thing to remember is to use the ratio of 1 part grains to 2 parts liquid {use the milk and water as your liquids here}.

If you do not have a rice cooker, simply add the quinoa, milk and water in a saucepan, bring it to a boil and then reduce the heat to a simmer. Cook covered until the liquid has been absorbed and grains are tender {about 20 minutes}. Let cool covered for about 5 minutes.

While the quinoa cooks, roast the pecans in oven for 5 minutes or in a skillet over medium heat for about 4 minutes.

Stir blackberries and cinnamon into the quinoa, top with pecans and drizzle with agave. Enjoy!