Maple-Cinnamon Quinoa Breakfast Bowl with Fresh Berries

Rinse 1 cup quinoa thoroughly under cold water using a fine-mesh strainer until water runs clear, about 1 minute.

In a medium saucepan, combine the rinsed quinoa with 2 cups water and 1/4 teaspoon salt. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is tender and fluffy.

Remove quinoa from heat and let stand, covered, for 5 minutes to finish steaming.

Fluff the quinoa with a fork and transfer to a large mixing bowl.

In a small saucepan, warm 1 cup almond milk over medium-low heat until just simmering, about 3 minutes.

Add 1 teaspoon cinnamon, 1 teaspoon vanilla extract, and 2 tablespoons maple syrup to the warm almond milk. Whisk to combine and remove from heat.

Pour the warm, flavored almond milk over the quinoa and stir gently to combine. Let the mixture sit for 5 minutes to absorb the flavors.

While the quinoa is absorbing the flavors, prepare the fruit by washing and slicing 1 cup strawberries and slicing 1 medium banana.

Toast 1/3 cup sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden and fragrant. Set aside to cool.

Divide the quinoa mixture among 3 serving bowls.

Top each bowl with equal portions of sliced strawberries, blueberries, and banana.

Sprinkle each bowl with toasted almonds, 2 teaspoons chia seeds, 2 teaspoons hemp seeds, and 1 tablespoon coconut flakes.

Drizzle each bowl with the remaining 1 tablespoon maple syrup, divided equally.

Serve immediately while still warm, or refrigerate and serve cold.