Cinnamon Pecan Quinoa with Berries

I cooked breakfast this morning and, in an attempt to start the day off in a healthy way, I prepared this wonderful batch of quinoa.  For those of you who don't know what quinoa is (I didn't until that magical grocery store, Trader Joe's, introduced me to it last year), it's a South American grain.  Mom calls it "hippie food" but she has been willing to eat it since her beloved Yahoo Homepage told her it's the super grain.  Also, it's not exotic - it's available in either the rice or bean aisle at the Wal-Marts in Chickasha and Duncan, and all of us who shop there know just how unadventurous the selection is at those stores.

Ingredients:

1 cup quinoa
2 cups milk
1 teaspoon cinnamon
4 teaspoons honey
1/3 cup pecans, chopped
2 cups berries
4 teaspoons brown sugar

Uncooked quinoa

First, rinse the quinoa well.  It has a waxy coating that affects the taste if it's not rinsed off.

Cooking quinoa is just like cooking rice - one part grain, two parts liquid.  So heat the milk in a sauce pan.  When it comes to a boil, add the grain, cinnamon, and honey and reduce the heat to a simmer.  Cover and allow to cook.  It will take about 45 minutes.

While the quinoa is cooking, chop the pecans and toast them on the stove top in a dry skillet for three to four minutes and set aside.

Then, add a cup of water and four teaspoons of brown sugar to the same skillet.  When the water has heated and the sugar has melted, add the berries.  Leave the berries in the water just long enough to heat them through.  Remove them and allow the sauce to continue cooking until it reduces.

Back to the quinoa - it's easy to tell when it's cooked because it makes adorable little curly tails.  When you see those, remove the pan from heat.

Cooked quinoa

Transfer the quinoa to four serving bowls.  Top with berries, sauce, and nuts and serve.