Breakfast Quinoa Bowl

Directions

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.