Raspberries and quinoa porridge
1 vanilla bean
½ cup (125ml) water
1 cinnamon stick
¼ cup (50g) white quinoa, rinsed, drained
½ cup (125ml) unsweetened almond milk
1 tsp brown sugar
1 tbsp Greek-style yogurt
Split vanilla bean in half lengthways; scrape seeds into a small saucepan. Add the pod, the water, cinnamon and quinoa. Stir over medium heat until boiling. Reduce heat to low; simmer, covered, for 10 mins or until quinoa is tender.
Remove cinnamon stick and vanilla pod.
Add almond milk; cook, stirring, for 2 mins or until hot.
Remove from heat; stir in half the sugar. Stand for 10 minutes. Serve porridge topped with berries, yogurt and remaining sugar.