• 2 cups water
• 2 cups unsweetened almond milk (or soy or oat milk)
• 1 cup white quinoa
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cardamom
• pinch ground cloves
• pinch ground nutmeg
• 1/2 teaspoon vanilla extract
• 1 teaspoon coconut oil
• 2–4 teaspoons maple syrup, optional
• 1/2 cup walnuts, chopped, optional
• 1 tablespoon ground flaxseed
• 1/2 cup shredded coconut
• 1 banana, sliced
• additional nut milk, for serving, optional
• ground cinnamon, for garnish, optional

If desired, soak the quinoa before cooking. (If using soaked quinoa, reduce the water and almond milk to 1 1/2 cups each.) Grind the quinoa in a coffee or spice grinder until it becomes a fine powder. If using soaked quinoa, blend it with the milk instead. In a medium saucepan, bring the water and almond milk to a boil, then reduce to a low simmer. Slowly whisk in the ground quinoa, stirring constantly to prevent lumps. Cover the pan, leaving the lid slightly ajar to prevent overflow, and cook for 8–10 minutes, stirring frequently. If the porridge becomes too thick, add additional water, 1 tablespoon at a time, until the desired consistency is reached. Stir in the cinnamon, ginger, cardamom, cloves, and vanilla, and cook for 1–2 minutes more. Remove from the heat and stir in the turmeric, nutmeg, and coconut oil. Let stand for 1–2 minutes. Divide the porridge among serving bowls and top with the walnuts, flaxseed, shredded coconut, banana slices, maple syrup, additional nut milk, and a sprinkle of cinnamon, if desired.