Banana Walnut Quinoa Porridge

Ingredients

• 3 Cup cooked quinoa - 3 (cups)
• 3 Cup certified gluten-free unsweetened oat milk - 3 (cups)
• 2 Count ripe bananas - 2 (medium), Mash 1 banana; slice the remaining banana for topping.
• 0.5 Cup walnut pieces - 1/2 (cup), Set aside 2 tablespoons for topping; stir the remaining walnuts into the porridge.
• 1 Teaspoon ground cinnamon - 1 (teaspoon)
• 1 Teaspoon vanilla extract - 1 (teaspoon)
• 0.25 Teaspoon fine sea salt - 1/4 (teaspoon)
• 1 Tablespoon pure maple syrup - 1 (tablespoon)

Instructions

1. Prepare banana and walnuts

   1. *Mash 1 banana* with a fork, *slice the remaining banana*, and set aside 2 tablespoons of the walnuts for topping.

2. Combine porridge ingredients

   2. In a medium saucepan, combine the cooked quinoa, oat milk, mashed banana, cinnamon, vanilla, salt, and maple syrup; *stir well* over *medium heat*.

3. Simmer until creamy

   3. Bring the mixture to a *gentle simmer*, then cook for *6 to 8 minutes*, stirring often, until *creamy and spoonable*.

4. Warm the walnuts

   4. Stir in the remaining walnuts and cook for *1 to 2 minutes*, until the walnuts are *warmed through* and the porridge is thick but still loose.

5. Serve

   5. Divide into bowls and top with *banana slices* and *reserved walnuts*; serve warm.