Quinoa makes a great alternative to porridge made with oats. Ripe blueberries, fresh lemon zest and a little flaxseed make a lovely addition to this warm breakfast.
I am the recipe submitter and wanted to clarify the directions. Allrecipes omitted a step when they edited my recipe and they suggested I clarify by leaving a comment here. Make sure to COVER the pot when you simmer the quinoa, otherwise the liquid will evaporate too quickly. Keep an eye on the pot because milk does have a tendency to boil over. After 20 minutes, there should still be some liquid left in the pot, so you have an oatmeal consistency. You do not want to cook all the liquid out of the quinoa. Feel free to sub any milk you'd like - almond, coconut, cashew, soy, etc! This also makes 2 HUGE portions or 3-4 average portions. Thank you and enjoy! - 28 Jan 2013 (Review from Allrecipes US | Canada)
This was really good! It was fresh yet rich- tasting, and the sweetness from the blueberries and syrup was perfect! Topped with toasted, slivered almonds instead of flax seed. A great new way to have quinoa! - 08 Feb 2013 (Review from Allrecipes US | Canada)
Excellent! This was my first time trying quinoa for breakfast. It sounded interesting and I had all the ingredients. What a fabulous meal! I will make this over and over again and try different fruits too. My kids were a little skeptical, but they ended up asking for more. - 20 Jan 2013 (Review from Allrecipes US | Canada)