1 ¾ cups almond milk (I used unsweetened vanilla Almond Breeze)
½ teaspoon cinnamon
¼ teaspoon vanilla extract
1 tablespoon maple syrup
½ tablespoon almond butter
1 banana, chopped and divided into 2 equal portions
2 tablespoons hazelnuts, chopped and divided into 2 equal portions
Instructions
In a large saucepan, heat the quinoa and almond milk over medium heat.
Once the mixture starts to bubble, turn down to medium-low and cook for about 15 minutes, stirring occasionally.
Add the cinnamon, vanilla, maple syrup, almond butter, half of the chopped banana, and 1 tbs of chopped hazelnuts. Mix together until combined.
Cook the mixture on low for another 1-2 minutes or until it has thickened. The mixture may still seem runny, but once in the bowl, it will thicken up even more.
Pour mixture into 2 bowls. Top each portion with 1 tbs of chopped hazelnuts and the other half of the chopped banana. Drizzle with a bit more maple syrup if you wish.