1. Thoroughly rinse quinoa in a strainer before starting the cooking process.
2. Heat a small saucepan over medium heat. Once hot, add rinsed, drained quinoa and toast for 3 minutes, stirring frequently, to dry up water and slightly toast.
3. Add your milk of choice and stir. Bring to a boil over high heat, then reduce heat to low and cook for roughly 20-25 minutes, covered, stirring occasionally. If it stops simmering, increase heat to medium-low. You’re looking for a slight simmer throughout the cooking time.
4. Once the liquid is absorbed and the quinoa is tender, remove from heat and add the lemon juice, maple syrup and lemon extract. Stir to combine.
5. Taste and adjust flavour as needed. Transfer to a bowl, then add your vegan cream.
6. Add your toppings prior to serving (I added a few macadamias, flaked almonds and a sprinkle of white chocolate chips)

Serve and enjoy!