Description
A creamy and nutritious quinoa porridge made with non-dairy milk, cinnamon, and maple syrup, garnished with nuts, banana slices, and pomegranate arils. This cozy breakfast is naturally gluten-free, dairy-free, and deliciously sweetened with pure maple syrup.
Ingredients
Main Ingredients
- 1 cup quinoa
- 2 cups water
- 3 cups non-dairy milk (plus more if needed)
- 2 tsp ground cinnamon (plus more to serve)
- ¼ cup pure maple syrup (plus more to taste)
- 2 tbsp chopped pecans or walnuts (or other nut or seed)
Garnish
- 1 sliced banana
- ¼ cup pomegranate arils
Instructions
- Toast Quinoa: Heat a saucepan over medium heat. Add the quinoa and toast it, stirring often, for about 30 seconds until fragrant.
- Cook Quinoa: Add 2 cups of water to the saucepan and increase heat to high to bring it to a boil. Cover the pot with the lid slightly ajar, reduce heat to medium-low, and simmer for 15 minutes until quinoa is cooked and water is absorbed.
- Blend Porridge: Fluff the cooked quinoa gently with a fork and transfer it to a blender. Add 3 cups of non-dairy milk, 2 teaspoons of ground cinnamon, and ¼ cup maple syrup. Blend until smooth and creamy. Adjust sweetness by adding more maple syrup if desired.
- Heat and Serve: Divide the blended porridge into serving bowls or return it to the pot and warm over low heat for 3-5 minutes until hot. Garnish each bowl with 1 tablespoon chopped nuts, sliced banana, pomegranate arils, and a sprinkle of cinnamon. Enjoy immediately.
Notes
- Use any non-dairy milk such as almond, oat, or soy according to preference.
- Adjust sweetness by adding maple syrup gradually during blending to suit taste.
- For added texture, toast the nuts before garnishing.
- Quinoa porridge can be kept refrigerated for up to 2 days and reheated with additional milk.
- This porridge is naturally gluten-free and vegan.
