Gluten Free Breakfast Quinoa
1 cup (168 g) quinoa, rinsed and drained
2 1/2 cups (20 fl. oz.) unsweetened almond milk
1/8 teaspoon kosher salt
2 to 3 tablespoons (42 to 63 g) pure maple syrup
Fruit and toasted coconut chips, for serving
In a large, heavy-bottom saucepan, place the quinoa, milk and salt, and mix to combine. Bring to a boil over medium-high heat. Cover the saucepan, lower the heat to a simmer and cook for 12 minutes.
After 12 minutes, stir the quinoa. If the milk is still simmering without beginning to sputter and spurt, cover and continue to cook for another 3 minutes. If the milk has begun to sputter and spurt, or after another 3 minutes, uncover the pan and simmer until it has just thickened enough to begin to sputter. Remove from the heat and stir in 2 tablespoons of maple syrup. Taste and add the remaining tablespoon of maple syrup if desired.
Divide into 4 bowls, garnish with fruit and coconut and serve warm.