1/2 cup quinoa
1/4 teaspoon ground cinnamon
1 1/2 cups almond milk
1/2 cup water
2 tablespoons brown sugar
1 teaspoon vanilla extract (optional)
1 pinch salt
- Heat a saucepan over medium heat and measure in the quinoa. Season with cinnamon and cook until toasted, stirring frequently, about 3 minutes.
- Pour in the almond milk, water and vanilla and stir in the brown sugar and salt. Bring to a boil, then cook over low heat until the porridge is thick and grains are tender, about 25 minutes.
- Add more water if needed if the liquid has dried up before it finishes cooking. Stir occasionally, especially at the end, to prevent burning.