In this recipe the red quinoa is the one used but you can use any other type that you prefer. There some varieties such as white, buff colored which are quite common. If you prefer low-fat soy milk you may use it instead of using the low fat milk. I have also used blackberries in this recipe if you cannot access them, then blueberries can be used for the same purpose as the black berries. For the nutty feel you can either use the walnuts in place of the pecans. The dark honey may be used in place of the agave nectar for garnishing. This is a great recipe and easy to prepare as explained below.
Ingredients for 4 serving
- 1 cup organic low fat milk
- 1 cup of water
- 1 cup of organic quinoa that has been rinsed
- 2 cups of organic fresh blackberries
- 1/2 teaspoon of ground cinnamon
- 1/3 cup chopped toasted pecans
- 4 teaspoons of organic agave nectar
Combine the milk, water and quinoa and add it in a medium sauce pan.
Let the mixture boil over medium-low heat and allow it to simmer for about 15 minutes until the liquid dries up.
Turn off the heat and let it stand for five minutes while covered.
Add blackberries and cinnamon to the mixture and ensure all is mixed properly.
Put the pecans in the oven to roast in 350F for about 5 to 6 minutes or dry them over a skillet oven under medium heat for about 3 minutes. This will help to give the pecans the crispy taste.
Transfer the mixture into four bowls that will be used in serving.
In the four bowls add the roasted pecans which act as the topping.
Lastly drizzle the agave nectar one spoon in each of the four bowls which will be used in garnishing of the quinoa. You can use different drizzle patterns for each bowl to give each unique look.