Rinse the quinoa under cold water until the water runs clear. In a small pot, combine quinoa and 1 cup water. Bring to a boil, then reduce heat to a simmer and cover. Cook 12–15 minutes, until the quinoa is fluffy and the water is absorbed. Fluff with a fork and set aside.
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In a medium saucepan, whisk together coconut milk, your chosen dairy-free milk, cinnamon, vanilla, and a pinch of salt. Bring to a gentle simmer over medium-low, stirring often so the mixture doesn’t scald.
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Stir the cooked quinoa into the simmering coconut-milk mixture. Let everything mingle and thicken softly for 4–6 minutes, stirring occasionally. You’re aiming for a creamy, spoonable texture with a glossy sheen.
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Turn off the heat and taste. Sweeten with maple syrup or honey, adding a little at a time. If it’s too thick, thin with a splash of milk; if too runny, simmer a minute longer while stirring.
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Spoon the porridge into bowls. Top with your favorites and savor the aroma—the coconut creaminess, the hint of cinnamon, and the little kiss of vanilla will welcome you to comfort town.
