Quinoa Porridge with Blueberries and Pecans
1/2 cup quinoa, rinsed
1 1/2 cup 1% milk or almond milk
1/4 teaspoon vanilla extract
1 dash cinnamon
1 tablespoon maple syrup
1/4 cup blueberries
1 tablespoon pecans, toasted and coarsley chopped
Bring the quinoa, milk, vanilla, cinnamon and maple syrup to a boil, reduce the heat and simmer, covered until tender, about 15 minutes.
Mix in the blueberries, add more milk to taste and top with the pecans.