Rinse the quinoa in a fine mesh sieve under running water for a few minutes. In a medium saucepan with a heavy bottom, pour 3 dL on milk.
Turn heat to medium, then stir in quinoa and whisk gently, allowing the quinoa to come to a gentle boil. Cover the pan and reduce heat to low.
Let the quinoa cook at a low simmer for 10 minutes, then add agave syrup, salt, cinnamon, and vanilla and let the quinoa simmer for another 10 minutes.
Don’t allow the quinoa to become overly dry. Pour cooked quinoa porridge into bowls. Add almond flakes and cranberry powder. Enjoy!
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Wild cranberries are nature’s own polyphenol pills, a true natural superfood! Cranberries are naturally rich in antioxidants, Vitamin C, Vitamin K, Vitamin E, fiber, and Manganese. Because of freeze-drying, the nutritional content of the berries is well-preserved.