Bring 2 ½ cups of water to boil and pour over quinoa, cover and let quinoa absorb all the liquid. While the quinoa is cooking, begin working on the dulce de leche topping. Add milk to the dulce de leche and mix well. Heat mixture over low heat, until bubbly and slightly thickened. Turn heat down to a simmer.
Fluff cooked quinoa with a fork and add in pecans, almonds, raisins, dried cranberries and apples. Mix well. Divide finished quinoa into serving bowls and top with hot dulce de leche mixture.
Serve and enjoy!
Submitted by Dennis L, Flik Independent School Dining Executive Chef