In a medium pot over medium heat, bring the almond milk and salt to a boil. Once boiling, add quinoa, stir, reduce heat to medium low and cover with lid ajar.
Cook, stirring occasionally, for 15 minutes until quinoa is tender. Take care, as this one has a tendency to bubble over if the heat is too high.
Once cooked, remove from heat and add vanilla and maple syrup. Using a handheld immersion blender, blend about ⅓ - ½ of the quinoa to give it a creamy, porridge-like texture.
Serve with your favourite toppings!
Once the porridge is simmering, place blueberries and water in a small pot over medium heat. Cook, occasionally stirring and mashing the blueberries, until they're hot and a bit broken down, about 10 minutes.
Turn off heat, add maple syrup, vanilla, salt and lemon and stir through. Serve with the quinoa porridge.