- 1 cup dry quinoa
- 2 cups almond milk
- 1 tbsp agave or maple syrup
- 1/2 tsp vanilla
- 1/2 tsp cinnamon
- 1 tablespoon ground flax meal
- Optional toppers and add-ins: sliced banana, fresh berries, a few tablespoons raw walnuts, a tablespoon of chia seeds, a tablespoon of almond butter
1Combine quinoa, almond milk, sweetener, vanilla, and cinnamon in a small pot.
2Bring to a boil and reduce to a simmer.
3Allow the quinoa to cook until all of the liquid is absorbed and quinoa is fluffy (15-20 minutes).
4Stir in the flax meal.Stir in any additional toppers or add-ins, and enjoy.
5Leftovers will keep in the fridge for up to three days and can be reheated with almond milk over the stove.