This will be my first taste of black quinoa - it's quite exciting - but as the "almond milk" in my supermarket contains only 8% almonds, I'll substitute some ground almonds and skim milk (oh, and some powdered slippery elm bark, which I add to every breakfast cereal, and without which I'd probably be dead).

Since I made this for the 1st time 2 years ago, it has been one my my favourite go-to breakfasts. I make it with black, red or white quinoa; almonds, seeds, hazelnuts, pecan nuts, etc; fruits, no fruits, dates, etc; almond milk, cow's milk, any milk... Anything works here, it's so versatile! This was a real double revelation for me: the hot quinoa as a hot breakfast cereal and using avocados for breakfast as well. I love it love it love it!! I do agree with reducing the amount of honey though.

Does anyone know where I can find black quinoa?

I really enjoyed this dish; however, after a month without sugar, 1 tbsp of honey per serving is waaaay too much! Next time, I'm going to reduce it to an 1/8 or 1/4 of a tbsp for each serving.The sweetness made my head hurt! I also found that I didn't need as much almond milk as called for, and I agree with Bing28, this meal may require banana over avocado - or both!!

I've been looking for new gluten-free, porridge-type breakfasts (read: warming for winter mornings) so I tried this recipe and made it exactly as listed. it was interesting! Not exactly crave-worthy, but the black quinoa was much crunchier and nuttier than 'regular' (white) quinoa. Didn't feel very breakfasty, though, so I think next time I would try it would a few banana slices instead of the avocado.