Quinoa Breakfast Pudding

Instructions

1. Rinse the quinoa
   Place the quinoa in a fine-mesh strainer and rinse thoroughly under cold water for about 30 seconds to remove any bitter coating. Drain well.
2. Cook the base
   In a medium saucepan, combine the rinsed quinoa, almond milk, water, and a pinch of salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes until the quinoa is tender and most of the liquid has been absorbed.
3. Add flavorings
   Remove from heat and stir in the maple syrup or honey, vanilla extract, cinnamon, and nutmeg. Cover and let stand for 5 minutes to allow the flavors to meld and the pudding to thicken slightly.
4. Prepare fruits
   While the quinoa is resting, wash and slice the strawberries, and slice the banana. If using frozen berries, allow them to thaw slightly.
5. Serve and garnish
   Divide the quinoa pudding among 4 serving bowls. Top each with mixed berries, banana slices, chopped nuts, and a sprinkle of chia seeds. For a creamier consistency, add a splash of additional almond milk if desired.
6. Store leftovers
   If not serving immediately, allow the pudding to cool completely before transferring to an airtight container. Refrigerate for up to 3 days. When ready to serve, reheat gently with a splash of milk or enjoy cold.