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 sliveredalmonds, plus more to garnish
¼ cup unsweetenedcoconutflakes, plus more to garnish
2 tablespoons maplesyrup, 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.
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