• 2 cups (500ml) milk
• 1 cup (180g) quinoa, rinsed
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon + extra for serving
• 1 cup (250g) Jalna Sweet & Creamy Greek Yoghurt + extra for serving
• 1 cup fresh blueberries + extra for serving
• 1/3 cup (50g) coarsely chopped pecans

1. Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
2. Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes.
3. Stir in yoghurt, blueberries and some of the pecans and cook for 30 seconds.
4. Serve with additional sugar or drizzle of honey, cinnamon, yoghurt, blueberries and pecans.

Tip: Substitute or add other fresh or frozen fruit, such as nectarines, peaches, poached fruit, fruit compote or dried fruit and flaked almonds.