Print Options:

Quinoa Porridge with Blueberries and Pecans

 1/2 cup quinoa, rinsed
 1 1/2 cup almond milk
 1/4 teaspoon vanilla extract
 1 dash cinnamon
 1 tablespoon maple syrup (or stevia)
 1/4 cup blueberries
 1 tablespoon pecans, toasted and coarsely chopped
1

Bring the quinoa, milk, vanilla, cinnamon and maple syrup to a boil, reduce the heat and simmer, covered until tender, about 15 minutes.

2

Mix in the blueberries, add more mil to taste and top with the pecans.