I love steel-cut oats for breakfast, but they're not exactly the fastest cooking thing you can make in the morning. I've been making quinoa porridge because it's a quick-cooking grain, and it makes me feel virtuous. I got the idea from the lovely Gena Hamshaw.
Put all of these things in a small pot:
- 1/2 cup quinoa
- 1/2 cup water
- 1/2 cup coconut milk
- 1 tablespoon maple syrup, or to taste
- 1/2 teaspoon vanilla extract
- a few pinches of cinnamon
- a generous pinch of salt
Bring to a boil. Then cover the pot, turn the heat way down, and let it simmer for 20 minutes. The quinoa should be cooked all the way through by now, and all the liquid absorbed. Serve in a bowl, topped with extra coconut milk and walnuts, or sliced almonds (or don't, whatever, but I definitely recommend the extra coconut milk).