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 blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.
*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.
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|Serving Size: 1 Serving (1032g)|
|Recipe Makes: Servings|
|Calories from Fat: 372 (30%)|
|Amt Per Serving||% DV|
|Total Fat 41.3g||55 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 18.6g|
|Polyunsanturated Fat 16.1g|
|Cholesterol 0mg||0 %|
|Sodium 26.4mg||1 %|
|Potassium 1918.7mg||50 %|
|Total Carbohydrate 182g||54 %|
|Dietary Fiber 36.5g||146 %|
|Sugars, other 145.4g|
|Protein 39.4g||56 %|
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Calories per serving: 1223
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