Breakfast Quinoa Bowl

1. 1

   Rinse quinoa well in a sieve or colander.

2. 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. 3

   Combine milk, water and quinoa in a medium saucepan.

4. 4

   Bring to a boil over high heat.

5. 5

   Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed.

6. 6

   Turn off heat; let stand covered 5 minutes.

7. 7

   Stir in blackberries and cinnamon; transfer to four bowls and top with pecans.

8. 8

   Drizzle 1 teaspoon agave nectar over each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.