Wholesome Quinoa Breakfast Delight

Rinse the quinoa thoroughly in a fine mesh strainer under running water for 1 minute, set aside.

In a pot, add 1 cup of almond milk, salt, and vanilla extract. Bring the mixture to a boil over medium heat.

Add the rinsed quinoa to the pot, mix well, and reduce the heat to low. Simmer for 15 minutes, or until the quinoa has absorbed all the liquid.

Remove the pot from heat and cover with a lid. Let the quinoa rest for 5 minutes to absorb any remaining liquid.

Use a fork to fluff the quinoa and allow it to cool down.

Divide the cooked quinoa evenly between 4 bowls. Pour 1/4 cup of almond milk (cold or warmed) into each bowl.

Sprinkle each bowl with ground cinnamon. Top with banana slices, almond slices, coconut flakes, and raspberries. Serve immediately or store leftovers in an airtight container in the refrigerator for up to 3 days.