Cinnamon Nut Breakfast Quinoa

Cinnamon Nut Breakfast Quinoa
Servings: 4
Course: Breakfast Dishes

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1 cup low fat milk
1 cup water
1/2 tsp cinnamon
1/3 cup chopped pecans - lightly roasted
4 tsp agave nectar
1 cup red quinoa - well-rinsed
2 cups fresh blackberries

In a medium saucepan, combine quinoa, water, and milk and bring to a boil over high heat.
Reduce heat, cover, and simmer over medium heat for fifteen minutes, until most of the liquid is absorbed.
While the quinoa is cooking, roast the pecans in a dry skillet for three minutes on medium heat or in a toaster oven at 350 degrees F for about five or six minutes.
Remove from heat and let stand covered for five minutes.
Stir in cinnamon and blackberries, then transfer to four bowls and top with roasted pecans. Drizzle one teaspoon of agave nectar over each serving.
Makes four servings.

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