Breakfast Rice Pudding

2 cups cooked brown rice 1-1/2 cups vanilla rice milk 3 tablespoons raisins 2 tablespoons maple syrup 1 teaspoon vanilla extract 1/4 teaspoon cinnamon In a medium-size saucepan, combine all ingredients and bring to a slow simmer. Cook uncovered, stirring occasionally for about 20 minutes, or until thick. Recipe taken entirely from ChooseVeg.com.

Cinnamon Breakfast Quinoa

1 cup  milk
1 cup water
1 cup quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons agave nectar or maple syrup

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.

Serves 4.

*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.

Recipe taken entirely from 101 Cookbooks.