What's for Breakfast: Nutty Cinnamon Quinoa

The raw ingredients (ground cinnamon, red quinoa, fresh raspberries, whole pecans, skim milk (not pictured: water)):

The finished product:

Today I was ready for a new breakfast, having had steel-cut oats for the past five days. Clicking through some of my favorite cooking sites on the Internet last night, I came upon this gem at 101 Cookbooks: warm and nutty cinnamon quinoa.

After a quick run to Safeway for some fresh raspberries, I was ready to put together my breakfast. After giving the quinoa a quick rinse, I cooked it in a mixture of milk and water until nearly all the water was absorbed. The quinoa was then taken off the heat and allowed to rest for 5 minutes. In the meantime, I chopped the pecans and toasted them on the stove for a couple of minutes. When the quinoa was ready, I mixed in a handful of raspberries and a pinch of cinnamon. This mixture was spooned into a bowl and topped with the toasted pecans, a couple raspberries, and a drizzle of agave nectar.

Though I've only ever eaten quinoa as part of a dinnertime meal before, this combination of ingredients made for a tasty, satisfying, and filling breakfast.