Serves: 8 Servings
2 ripe bananas, mashed
4 cups water
2 cups quinoa, rinsed
2 cups fresh or frozen mixed berries (blueberries, strawberries, raspberries, etc.)
2 Tbsp maple syrup
2 tsp. vanilla
1 tsp. cinnamon
¼ tsp. salt
In a 3 or 4-quart slow cooker, add mashed bananas along with the rest of ingredients, mixing well. Cover and place on low for 5 to 6 hours or on high for 2 to 3 hours.
Spoon quinoa into bowls and top with additional fruit or nuts, enjoy!
Recipe adapted from Better Homes & Gardens