Place the uncooked quinoa in a dry medium pan (with no oil or butter), and cook over medium heat for about 5 to 7 minutes, stirring frequently, or until you hear a little popping, and the quinoa will small nutty and toasty. Keep an eye on the quinoa, and be careful not to burn it!
Pour the milk and water, and mix the cinnamon into the toasted quinoa, and continue to cook over medium heat. Bring to a boil, then reduce the 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.
While the quinoa cooks, roast the pecans in a 350° F degree oven for 5 to 6 minutes. Or toast nuts in a dry skillet on the stovetop over medium heat for about 3 minutes. Or toast in an air fryer, by placing the nuts in the bottom of the basket in a single layer, you may use a piece of parchment paper to keep them from falling through if you need to, set the cook temperature to 300° F, and air fry for 4-6 minutes.
Make this ahead. The breakfast quinoa can be made ahead and stored in a tightly covered contained in the fridge for a week. Reheat in the microwave, or eat cold. I love it cold with a dollop of yogurt on top as well.