Quinoatmeal with Apple and Toasted Walnuts

1/4  cup		red quinoa
1/4  cup		steel-cut oats
1/2  cup		almond milk, plus more for serving
1  pinch		kosher salt
1  pinch		ground cinnamon, plus more for serving
1  tablespoon		chopped walnuts
1/2		apple, shredded

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The night before cooking, rinse quinoa thoroughly and drain. Combine oats and quinoa in a medium saucepan and cover with 1 cup boiling water.
In the morning, bring oats and quinoa to a boil. Stir in almond milk, salt, and cinnamon and reduce heat to low. Cook, stirring occasionally, until quinoa grains are tender, 8–10 minutes. Meanwhile, preheat oven to 350°. Toast walnuts on a small rimmed baking sheet, stirring occasionally, until fragrant and slightly darkened in color, about 4 minutes. Let cool slightly.
Top quinoatmeal with apple, walnuts, and more cinnamon, if desired. Drizzle with almond milk.