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| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- 1/2 cup quinoa , rinsed
- 1 cup milk , coconut, almond, or soy
- 1 cup water
- 1/4 teaspoon vanilla extract
- 1 dash cinnamon
- 1 dash salt
- 1 tablespoon maple syrup
- 1/4 cup blueberries
- 1 tablespoon pecans , toasted and coarsely chopped
Additional Toppings- your choice
- banana
- cranberries , dried
- Pomegranate seeds
- nuts* or seeds, etc.
Ingredients
Additional Toppings- your choice
|
Rate this recipe!
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Instructions
- In a small saucepan, bring the quinoa, milk, vanilla, cinnamon, salt, and maple syrup to a boil, reduce the heat and simmer until thick and tender, about 25 minutes.
- Optional step- using an immersion blender, blend quinoa until it's broken down and smooth, but still a little textured. Add more milk if needed.
- Mix in blueberries, remove from heat and top with the pecans and any additional toppings.
Recipe Notes
Recipe adapted from http://www.closetcooking.com/2008/02/quinoa-porridge.html, retrieved March 2012.