3cupsunsweetened almondrice, cashew, or other non-dairy milk of choice
2medium applescored and diced (unpeeled)
1/3cupxylitolcoconut sugar, or other sweetener of choice
1/3cupchopped walnutslightly toasted
Place all ingredients except the nuts in a slow cooker and stir to combine. Set on low, and allow to cook overnight. Stir well before serving, adding more milk as needed. Top with a sprinkling of walnuts (about 2 tablespoons per serving). Store leftovers, covered, in the refrigerator or freezer.
Stovetop method: Reduce liquids to 2½ cups each of milk and water. Combine everything except the nuts in a large pot and heat over medium-high heat until just barely boiling. Immediately lower heat to low, cover, and cook for 30-45 minutes, stirring frequently, until the quinoa is cooked and creamy. Add nuts and stir to combine. Serve warm or cold.
Feel free to substitute more oats, buckwheat groats, or millet for some or all of the quinoa.