Heat the oven to 350°F (175°C). Grease an 8x8-inch baking dish with coconut oil or butter.

Rinse the quinoa in a fine-mesh sieve under cold water for 30–60 seconds. Don’t skip this step; it removes bitterness.

In a large bowl, whisk together milk, maple syrup, eggs, vanilla, cinnamon, nutmeg, and salt until smooth.

Stir in the rinsed quinoa, melted coconut oil or butter, fruit, nuts, and chia or flax if using. Mix well so the quinoa is evenly distributed.

Pour the mixture into the prepared dish. Give it a gentle stir in the pan to prevent the quinoa from settling.

Bake for 40–50 minutes, until the center is set and the edges are golden. A slight jiggle is fine, but it shouldn’t be liquid.

Let it rest for 10 minutes before serving. This helps it firm up for clean slices.

Serve warm with a splash of milk, a spoonful of yogurt, and a drizzle of maple syrup if you like a sweeter bowl.