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.