Ingredients
Scale
- 1 cup nondairy milk
- 1 cup water
- 1 cup quinoa, rinsed (any color)
- 2 cups fresh blackberries
- 1/2 tsp. ground cinnamon
- 1/3 cup chopped pecans, toasted*
- 4 tsp. agave nectar
Instructions
- Combine nondairy 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 bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.
- *While the quinoa cooks, roast the pecans in a 350°F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.
Nutrition
- Serving Size: 4
- Calories: 368
- Sugar: 11
- Sodium: 34
- Fat: 16
- Carbohydrates: 44
- Fiber: 9
- Protein: 11
- Cholesterol: 0