I just love this nutrient packed dish for breakfast or simply an anytime nutritious comforting snack. This dish is so flexible, you can prepare the quinoa and store it in the fridge, using it in a tabouleh or as an accompaniment to curries/chilli or roasted veggies!
What I also love about this quinoa porridge is that it is protein rich and you can add different types of seeds, nuts and or fruits to pack in more nutrients and add different tastes and textures.
Experiment with flavours and find your favourites. Making your own nut or hemp seed milk makes this an even better whole and unprocessed dish.
This amount serves 4, so you can make it and keep it in the fridge to last up to 3 days.
300ml nut/seed/coconut milk
1/2 tbsp ceylon cinnamon
pinch of sea salt/pink himalayan salt
mixed seeds e.g. pumpkin seeds, sunflower seeds,
sesame seeds, chia seeds
options: 1 mashed banana, 1/2 grated apple, mixed berries, nuts, pomegranate, blueberries, cocoa, tsp
organic honey/rice malt syrup
serving ideas: add a tsp of almond nut butter and a sprinkle of walnuts – Yum!
- boil the quinoa in approximately 500ml of hot/boiling water for 10 minutes
- sieve the quinoa and rinse.
- add the quinoa back to the pan with the milk, cinnamon, seeds, mashed banana (if required) and bring to a light simmer – just enough to heat the milk
- add your optional ingredients and enjoy