Breakfast Quinoa Bowl

• 1 cup skim milk
• 1 cup water
• 1 cup quinoa
• 2 cups frozen mixed berries, thawed if frozen
• 12 teaspoon ground cinnamon
• 13 cup chopped pecans, toasted
• 4 teaspoons honey

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.
4. Bring to a boil over high heat.
5. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed.
6. Turn off heat; let stand covered 5 minutes.
7. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans.
8. Drizzle 1 teaspoon agave nectar over each serving.

milk, water, quinoa, mixed berries, ground cinnamon, pecans, honey

Taken from www.food.com/recipe/breakfast-quinoa-bowl-303626 (may not work)