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I used Trader Joe’s tri-color quinoa, but you can use whatever kind you like – red or white/buff. Also, you can substitute milk with low-fat soy milk, blueberries with blackberries, honey or agave nectar for pure maple syrup, and walnuts for the almonds.


  1. Combine milk, water and quinoa in a medium saucepan. Bring to boil over high heat. Reduce heat to low and simmer for 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered for 5 minutes.
  2. While quinoa is cooking, roast the almonds on a skillet over medium heat for about 3 minutes.
  3. Mix toasted almonds and cinnamon into quinoa.
  4. Serve into 4 bowls. Drizzle maple syrup over each serving, and top with blueberries.


  • 1 cup skim milk
  • 1 cup water
  • 1 cup quinoa
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup of sliced almonds, toasted
  • Pure maple syrup
  • 1.5 cup of blueberries