The Best New Breakfast I've Had In A While

I found this recipe while browsing Zite on my iPad. (I find far too many delicious sounding recipes this way.) Since it's fall, which puts me in a pumpkin mood, I had to try this one. I normally make oatmeal with almond milk in the microwave for breakfast. This recipe required a few extra minutes to make, which is tough in the morning if you're not really awake. But it was worth it. So good.

This serves four, so I made one-fourth of it as a single serving.

Pumpkin Quinoa Breakfast:

INGREDIENTS:
1 C. milk (I used almond milk, vegan!)
1 C. water
1 C. rinsed quinoa
1/3 C. pumpkin
1/2 t. cinnamon
1/8 t. ground nutmeg
1/8 t. ground ginger
Pinch of ground cloves
1/4 C. brown sugar
1/3 C. chopped pecans
1/4 C. dried cranberries

Directions:
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 pumpkin, spices, and brown sugar. Transfer to four bowls and top with pecans and dried cranberries. Serve warm.

***The pecans are what put this dish over the top for me. Holy goodness.
***The original recipe can be found here: Make And Takes.