• 1 cup of tri-color quinoa, rinsed
  • 1 1/2 cups unsweetened vanilla almond milk, plus more for serving
  • 1 cup water
  • 1/2 tsp ground cinnamon
  • Pinch of Himalayan sea salt
  • 2 tsp raw honey

Toppings Options: fresh berries, raspberry chia jam, almond butter, sliced almond, chia seeds, hemp hearts, goji berries + coconut flakes!


In a saucepan over medium-high heat, combine the quinoa, 1 cup of the almond milk, 1/2 cup of water, cinnamon, and salt. Bring to a boil, then reduce the heat to low, cover the pan and simmer about 12 – 15 minutes. until most of the liquid is absorbed and the quinoa is tender (it will still have a slight bite to it). Stir in the 1/2 cup of the remaining almond milk and raw honey to taste, about 2 tsp. Enjoy!

Note: The quinoa can be made up to 3 days ahead and refrigerated in an airtight container. Reheat over low heat, adding almond milk to refresh.