Makes 2 servings
3 cups cooked quinoa (best made the night before)
1 ½ cups almond or coconut milk
1 banana, sliced
½ cup blueberries
3 tablespoons agave or maple syrup
¼ teaspoon vanilla
¼ teaspoon cinnamon
pinch of salt
In a medium saucepan, combine the quinoa, milk, banana, and blueberries and bring to a boil.
Reduce heat to a simmer and cook for 5 minutes until the quinoa absorbs most of the milk and becomes creamy, stirring occasionally.
Remove from heat and add agave, vanilla, cinnamon and salt. Adjust sweetener as desired. Top with bananas, berries, and almonds.