How to Make It
In a medium saucepan, combine the quinoa with the dates, cinnamon and nutmeg. Add the water, milk and a pinch of salt and bring to a boil. Cover and cook over low heat until the liquid has been absorbed and the quinoa is tender, about 15 minutes. Divide the porridge into bowls, sprinkle with the pecans and serve.
One Serving: 517 cal, 15 gm fat, 1.6 gm sat fat, 80 gm carb, 9 gm fiber, 19 gm protein.