Lemon-Blueberry Quinoa Porridge

Ingredients

• 0.5 teaspoon almond extract 
• 1.5 cups vanilla almond milk 
• 8 tablespoons vanilla almond milk 
• 4 tablespoons almonds toasted chopped
• 1 cup blueberries fresh
• 2 teaspoons granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 2 teaspoons lemon zest loosely packed
• 2 teaspoons brown sugar light
• 1 cup quinoa uncooked
• 0.3 teaspoon salt 
• 1 cup water 

Equipment

• bowl
• sauce pan

Directions

1. Stir together 1 1/2 cups almond milk*, uncooked quinoa, water, granulated sugar, ground cinnamon, almond extract, and salt in a medium saucepan, and bring to a boil over medium heat. Cover, reduce heat to medium-low, and simmer 15 minutes or until liquid is absorbed. Spoon into 4 bowls; top each with 1/4 cup fresh blueberries, 1 Tbsp. chopped toasted almonds, 2 Tbsp. almond milk, 1/2 tsp. light brown sugar, and 1/2 tsp. loosely packed lemon zest.
2. *Low-fat milk may be substituted.