In the cooler months, I love to start my day with a warm bowl of porridge. I recommend changing out your regular oats for quinoa. It is higher in protein, and thus a great start to your day. You can also easily prepare your quinoa the night before because it doesn’t clump/solidify like oatmeal. When you are ready to eat it, you can gently heat it up with a little more milk.
Feel free to use any kind of non-dairy milk (soy, almond, etc). I just love the taste of coconut milk with this particular recipe. You can also top with seasonal fruits such as pear, apple or apricot.
Ingredients:
- 1 cup quinoa
- 2 cups unsweetened coconut milk
- 2 – 4 dates, pitted and chopped
- 1/2 cup unsweetened coconut flakes
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 teaspoon raw virgin coconut oil (optional)
- Seasonal fruit (optional)
- Sliced almonds (optional)
Instructions
Place the quinoa in a heavy-bottomed saucepan with the coconut milk and chopped dates. Bring to a boil. Cover and turn the heat to low; simmer until all the milk has absorbed, approximately 15 minutes. Remove from heat and stir in the coconut flakes and spices. Recover the pan and let the porridge sit for approximately 10 minutes. Spoon into bowls and top with coconut oil and/or fruit
