**Altered recipe. Original recipe from Martha Stewart Magazine-GF section
Makes 2 cups
Going gluten free can be tough, because although we extract the bad grains, we often forget to incorporate back in, the good grains. Quinoa is an important and high fiber grain that all celiac's should include in their diet. Often suggested as a plain and tasteless, adding berries, dried fruits and spices adds a kick.
I altered this recipe by changing the sugar source and the milk source.
2 cups non-dairy milk or milk
1 cup Quinoa rinsed
3 tbsp. Maple Syrup
1/8 tsp. ground cinnamon
1 cup (1/2 pint) fresh blueberries
(add more for more servings on all ingredients)
1. Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quaters of the milk has been absorbed, about 15 minutes.
2. Stir in maple syrup and cinnamon. cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, syrup, cinnamon and blueberries.