Place the quinoa, water, sea salt, dried cherries and cinnamon in a medium saucepan. Cover and bring to a boil. Reduce the flame and simmer for 15 minutes. Add the Edensoy and syrup. Simmer, uncovered, for another 10 minutes. Turn off the flame and mix in the vanilla. Cover the pan and let sit for 15 minutes to thicken. Place in serving bowls and garnish with slivered almonds.
10g fat (21% calories from fat),