Rinse the quinoa in a sieve by running cold water through it until the water runs clear.
Combine all of the ingredients in a saucepan over medium-high heat.
Stir the mixture as it comes to a boil.
Turn down the heat, so the mixture is just barely at a simmer. Let it sit there, uncovered, stirring occasionally, for about 10 minutes.
Turn off the heat. Let it sit, covered, for another 15 minutes. Serve warm.
Rinsing quinoa before cooking removes bitter tasting saponins. Put the quinoa in a mesh sieve, and let water run through it until it runs out clear.
It's fine to let your porridge sit, with the heat turned off, for longer than necessary. You'll enjoy it most while it's still warm, though.
INSTANT POT DIRECTIONS: Put the rinsed quinoa and all of the other ingredients into the Instant Pot. You can do this the night before, since we're using dairy free milk. With the vent in the closed position, set the Instant Pot to cook on high pressure for one minute. Let the steam naturally release for at least 15 minutes. Carefully open the vent, remove the lid, give your cereal a stir, and enjoy it while it's warm and creamy.
Refrigerate leftover quinoa porridge in a covered container for up to a few days.
To reheat porridge, add just a thin layer of water to the bottom of a small saucepan over medium heat until it begins to steam. Add the quinoa porridge, cover it with a lid, turn down the heat, and let it sit on medium-low heat until heated through, stirring once or twice.