Cool mornings always call for a nourishing way to start the day.
This quinoa porridge is a great way to warm your tummy and start your day, feeling energized and inspired.
Rolled quinoa is gluten free and can be cooked the same way as regular oats. You can also use a combination of rolled quinoa, millet or amaranth. I use store bought coconut milk for the this recipe but you can also make your own!
Use any toppings you like and any fruit that is in season—blueberries, peaches, goji berries, pecans, golden linseeds or dried apricots all work well too!
1 cup of quinoa flakes/rolled quinoa
¼ cup of water
3/4 cup of coconut milk
5 drops of vanilla flavour liquid stevia (you can use coconut nectar or honey also)
½ a teaspoon of cinnamon
½ a teaspoon of coconut oil
Toppings of my choice.
¼ an Orange
2 tablespoons of flaked coconut
2 tablespoons of pumpkin seeds
2 tablespoons of sultanas
2 tablespoons of flaked almonds
2 tablespoons of cashews
In a small saucepan combine the quinoa flakes with the water and half of the coconut milk. Stir on a medium to high heat and as the liquid absorbs add the rest of the coconut milk. Cook for three minutes or so, stirring gently.
Add the stevia, cinnamon and coconut oil and continue to cook for another minute or so. You can add more liquid or more quinoa flakes until you reach your own desired consistency.
Pour into a bowl and arrange your toppings. Enjoy!
Love elephant and want to go steady?
Author: Heather Sayers Lehman
Editor: Ashleigh Hitchcock