Rinse the quinoa in a fine-mesh sieve and transfer to a small saucepan with 1 cup of water. Bring to the boil, then cover, reduce heat and cook for 5–10 minutes, until the water is absorbed and the quinoa has softened and doubled in size. Add the almond milk, vanilla seeds and half the berries. Cook for another 5 minutes, or until nice and creamy.
Spoon the quinoa into two serving bowls and top each with half the remaining berries, maple syrup and a sprinkle of chia seeds. Yum!
• You can substitute ¼ teaspoon of pure vanilla powder if you don’t have a vanilla pod.