Cinnamon-Scented Breakfast Quinoa
['1 cup quinoa (all red or a mix of red, white, or black)', '1 1/2 cups water', '2 cinnamon sticks', '1/4 teaspoon salt', 'Broken or chopped walnuts', 'pure maple syrup or honey', 'milk', 'and flaky sea salt such as Maldon']
Wash quinoa in several changes of water in a bowl, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large fine-mesh sieve after each rinse), until water is clear.
Drain washed quinoa well in a large fine-mesh sieve.
Combine all ingredients in a heavy medium saucepan and bring to a boil, covered. Reduce heat to low and cook, covered, until water is absorbed and quinoa is tender, about 20 minutes.
Remove pan from heat and let stand, covered, 5 minutes. Fluff with a fork and keep covered to keep warm. Remove cinnamon sticks.
Divide quinoa among bowls and top with walnuts, maple syrup or honey, milk, and sea salt.
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