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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a wonderful dish! It comes from Heidi Swanson of , 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:
1 cup skim milk |
1 cup water |
1 cup quinoa |
2 cups frozen mixed berries, thawed if frozen |
1/2 teaspoon ground cinnamon |
1/3 cup chopped pecans, toasted |
4 teaspoons honey |
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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