Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.

Melt the butter in a large skillet over medium heat. Add the apple and raisins (if using); sprinkle with salt, cinnamon, and maple syrup. Cook and stir until the apple is hot and beginning to soften, 2 to 3 minutes. Pour in the milk or almond milk and half-and-half cream; continue cooking until hot. Stir in the hot quinoa and cook a few minutes before serving.

Serve with sliced almonds on top.

Serves 4

NOTE: 1 c. dry quinoa yields 3 c. cooked. You only need 2 cups cooked for this recipe. If you prefer this a bit creamier, use less quinoa. 2/3 c. dry quinoa, with 1-1/3 c. water will yield 2 cups cooked quinoa.