Bring milk to a boil in a medium saucepan. Stir in quinoa, cranberries and butter. Cover, reduce heat and simmer 15 minutes or until quinoa is tender and liquid is absorbed. Remove from heat. Stir in 1/3 cup chopped toasted Georgia pecans and next 3 ingredients.
Spoon 1 cup quinoa mixture into each of 2 bowls. Top each serving with additional chopped toasted Georgia pecans, milk, honey or brown sugar, as desired.
Toppings: chopped Georgia pecans, toasted; milk, honey or brown sugar