Wild Blueberry & Maple Breakfast Quinoa With Toasted Pecans - cooking recipe

Ingredients

1/2 cup quinoa
1/2 cup low-fat milk
1/2 cup water
1/4 teaspoon maple flavoring (optional)
1/4 teaspoon vanilla extract (if not using maple flavoring, increase vanilla to 1/2 t.)
1 cup wild blueberries (I use frozen wild Maine blueberries)
1/2 teaspoon cinnamon
1/4 cup coarsely chopped pecans, toasted
2 tablespoons pure maple syrup (or more to taste)

Preparation

Rinse quinoa in fine mesh strainer under running water. Drain well.
Place quinoa in saucepan over medium heat. Cook about 10-15 minutes, or until quinoa turns golden brown. (The quinoa will pop as it turns golden brown).
Add the milk, water and vanilla (and maple flavoring if using) to the saucepan. Bring to a boil. Reduce heat to low and cover, cooking about 10-15 minutes or until all liquid is absorbed. Remove from heat and let stand 3-5 minutes.
Stir in cinnamon, blueberries and pecans. Spoon into serving bowls. Drizzle each bowl with a tablespoon of pure maple syrup.