Quinoa Porridge
Posted: | Categories: Recipes | Tags:breakfast gluten-free vegan
Quinoa Porridge
Melissa Ben-Ishay
Sweet Recipes
I’m not a big breakfast person, but I love the quinoa porridge at Cedar Lakes Estate. It’s comforting, creamy, and packed with protein so I don’t end up hungry an hour later. I’m not a fan of most dried fruits, so when I made my version I left them out. You can absolutely adjust the fruits to your taste—it would be great with fresh berries or dried fruits (if you’re into that).
Ingredients
- 1 can full-fat coconut milk
- 1 cup quinoa
- 2 dates, chopped, plus more for garnish
- 1 teaspoon cinnamon
- 1 teaspoon vanilla paste
- ¼ teaspoon salt, plus more to taste
- ¼ cup slivered almonds, plus more to garnish
- ¼ cup unsweetened coconut flakes, plus more to garnish
- 2 tablespoons maple syrup, plus more to garnish
Directions
Add the coconut milk, 1 tablespoon water, and the quinoa to a pot over medium heat and bring to a boil, then lower the heat to a simmer.
- Add the dates, cinnamon, vanilla, and ½ cup of water to the pot, and season with salt.
- Cover the pot and cook for 30-40 minutes, stirring occasionally, until the quinoa is soft and most of the liquid has been absorbed.
- Add water as needed to reach your desired consistency (less for a thicker porridge and more for a soupier texture).
- Stir in the almonds, coconut flakes, and maple syrup.
- Drizzle additional maple syrup over the porridge to taste, and garnish with coconut flakes, almonds, maple syrup, chopped dates, cinnamon, and a sprinkle of salt. Serve immediately, while still warm.
