1/2 cup quinoa, rinsed
1-1/4 cups regular or non-dairy milk, divided
1 cup water
1/2 teaspoon ground cinnamon
Pinch of sea salt
¼ C blueberries
Drizzle of agave nectar, honey, or maple syrup
1. Heat a medium saucepan over medium heat. Add the quinoa. Cook and stir 3 minutes until toasted and fragrant.
2. Stir in the 1 cup milk, water, cinnamon, and sea salt. Bring to a boil, then reduce heat to low.
3. Cover and cook about 25 minutes, stirring occasionally heat until the porridge is thick and grains are tender, about 25 minutes. (Add a small amount of water if needed if the liquid has dried up before it finishes cooking).
4. Serve, drizzled with some of the remaining 1/4 cup milk, and fresh or dried fruit, and 1 tsp agave nectar per serving.