Quinoa Porridge
Serves 2-4 depending on portion size
1/2 cup quinoa
1 cup water
1/4 cup rice milk (or other milk)
1 Tablespoon honey
1/2 teaspoon cinnamon
1 Tablespoon flax seeds or flax meal
Pumpkin seeds (or other seed of choice)
Hazelnuts (or other nut of choice)
Dried currants
Goji berries… and any other things you have in the pantry that you want to throw in!
Place quinoa and water in a small saucepan. Bring to a boil and then reduce heat and cover. Let it do its thing for 15-20 mins.
While the quinoa is cooking, gather your other ingredients. If your seeds or nuts aren’t toasted, go ahead and toast them in a pan on the stove. Keep an eye on them and don’t let them burn. It’s best to toast the seeds and nuts separately since they will cook at different rates.
When the quinoa has absorbed all the water, add the remaining ingredients, stirring to mix it all in. Cover and remove from heat. Let sit for 10 minutes.
Serve and enjoy!
This recipe is great served hot on a cold day, or in months as hot as we are having right now, make it the night before and eat it cold the next morning.
Abigail
