Rinse the quinoa. Measure 1 cup of quinoa into a fine-mesh strainer and rinse under cold water for 20–30 seconds. This removes the natural coating (saponins) and prevents bitterness.

Start the base. In a medium saucepan, add the rinsed quinoa, 1 cup of water, and 1 cup of milk. Stir in 1 teaspoon ground cinnamon and a small pinch of salt.

Bring to a gentle simmer. Place the pot over medium heat. Once it starts to bubble, reduce the heat to low and cover. Keep a slight vent to prevent boiling over.

Cook until tender. Simmer for 12–15 minutes, stirring occasionally so it doesn’t stick. The quinoa should be tender with visible little “tails,” and the mixture should be creamy but not soupy.

Sweeten and flavor. Turn off the heat. Stir in 1–2 tablespoons maple syrup or honey and 1 teaspoon vanilla extract. Adjust cinnamon and sweetness to taste.

Adjust the texture. If you prefer it looser, stir in an extra splash of warm milk until it reaches your desired consistency. For a thicker porridge, let it sit covered for 5 minutes to set.

Serve with toppings. Spoon into bowls and finish with sliced banana or berries, a sprinkle of nuts or seeds, a dab of nut butter, and an extra dusting of cinnamon if you like.