6 cup quinoa
6 cup milk
6 cup water
3 cup chopped almonds, toasted
12 cups fresh or frozen blueberries
3T lemon zest
12 Tbsp maple syrup
- Rinse the quinoa with water.Quinoa is tiny; if you have one, use a fine mesh strainer to rinse it. If you don’t, throw in a little extra quinoa to make up for what you will lose down the drain. Put it into a deep pot with the milk, water, and salt. Over HIGH heat, bring it to a boil. Reduce the heat to LOW so that the mixture simmers. Cover and cook until most, but not all, of the liquid is absorbed, about 15 minutes. Remove the cover and fluff with a fork. There should still be some liquid. Recover the pot and let it sit for 5 minutes. The liquid will be absorbed by then.
- Mix in the berries, nuts and spice: Add the almonds, blueberries, lemon zest, and cinnamon. Stir until they are combined. If the mixture seems to dry, add a couple of tablespoons of milk at a time until the mixture is the consistency you like.
- Serve: Divide the quinoa into bowls. Serve with a drizzle of maple syrup and a dollop of Greek yogurt.