Rinse the quinoa and strain well. Add to sauce pan, turn on heat. Let quinoa lightly toast for about a minute, being sure to shake the pan now and again so it doesn’t burn. 

Add the milk and bring to a boil. Lower heat and add cinnamon, raw cane sugar and dried goji berries. 

Cook covered for about 15 minutes, turning the heat down as low as possible. Once the quinoa is cooked, turn off heat.

Add the blueberries, sunflower seeds and coconut flakes. Let stand covered for 5 minutes.

Before serving, add add a bit more milk and the raspberries.