Honey Nut Quinoa

1 cup milk

1 cup water

1 cup quinoa, (note: rinse quinoa)

2 cups fresh fruit (recipe suggested blackberries - but I used peaches & it was wonderful!)

1/2 teaspoon ground cinnamon

1/3 cup chopped pecans, toasted* (I used walnuts and toasted them with a little brown sugar)

4 teaspoons honey

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 fruit 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.