- 1/2 cup quinoa
- 1/4 tsp cinnamon
- 1-1/2 cups skim milk (can substitute almond, soy, rice, hemp – whatever you prefer)
- 1/2 cup water
- 1 tsp stevia
- 1 tsp vanilla extract
- Pinch of salt
- Heat a saucepan over medium heat and add the quinoa. Season with cinnamon and cook until toasted, stirring frequently, about 3 minutes.
- Add the milk, water, Splenda (or stevia), vanilla, 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 the liquid dries up before it finishes cooking. Stir occasionally, especially at the end, to prevent burning.
Bonus: Add berries, banana, apples, or nuts for extra flare.