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Warm and Nutty Cinnamon Quinoa
by Annette Simon
serves: 4
  I used a red quinoa here, but you can use whatever kind you like, white/buff colored seems to be the most common. Also, a few notes and tips from the book: low-fat soy milk may replace the low fat milk, blueberries may replace the blackberries, dark honey may replace the agave nectar, and walnuts may replace the pecans.
Ingredients:
  1 cup   skim milk
  1 cup   water
  1 cup   organic quinoa (rinsed)
  2 cups   organic fresh blackberries
  1/2 tsp   ground cinnamon
  1/3 cup   chopped toasted pecans*
  4 tsp   organic agave nectar
Directions:
  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.

Serves 4.

*While the quinoa cooks, 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.