Wild Blueberry & Maple Breakfast Quinoa With Toasted Pecans

• 1/2 cup quinoa
• 1/2 cup low-fat milk
• 1/2 cup water
• 1/4 teaspoon maple flavoring (optional)
• 1/4 teaspoon vanilla extract (if not using maple flavoring, increase vanilla to 1/2 t.)
• 1 cup wild blueberries (I use frozen wild Maine blueberries)
• 1/2 teaspoon cinnamon
• 1/4 cup coarsely chopped pecans, toasted
• 2 tablespoons pure maple syrup (or more to taste)

1. Rinse quinoa in fine mesh strainer under running water. Drain well.
2. Place quinoa in saucepan over medium heat. Cook about 10-15 minutes, or until quinoa turns golden brown. (The quinoa will pop as it turns golden brown).
3. Add the milk, water and vanilla (and maple flavoring if using) to the saucepan. Bring to a boil. Reduce heat to low and cover, cooking about 10-15 minutes or until all liquid is absorbed. Remove from heat and let stand 3-5 minutes.
4. Stir in cinnamon, blueberries and pecans. Spoon into serving bowls. Drizzle each bowl with a tablespoon of pure maple syrup.

quinoa, lowfat milk, water, maple, vanilla, wild blueberries, cinnamon, pecans, maple syrup

Taken from www.food.com/recipe/wild-blueberry-maple-breakfast-quinoa-with-toasted-pecans-418170 (may not work)