Place the quinoa in a fine mesh colander, and rinse under cold tap water.
Combine milk, water, quinoa, and cinnamon in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, and cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat, and let stand covered 5 minutes. Stir in blackberries. Transfer to four serving bowls and top with pecans. Drizzle 1 teaspoon maple syrup over each serving.
Notes
*While the quinoa cooks, roast the pecans in a 350 F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.Adapted from 101 Cookbooks