Quinoa porridge

Quinoa porridge
Serves 4

1 cup uncooked quinoa
3/4 cup of unsweetened nut milk (cashew, almond, coconut)
1 ⅔ cup filtered water
½ tsp ground cardamom
¾ tsp cinnamon
¼ tsp sea salt
1-2 TBS maple syrup or raw honey


Seasonal fruit: apple, pear, pomegranate seeds, ripe banana
Dried fruit such as dates, prunes, apricots.  
Chia seeds
Nut butter
Chopped nuts or seeds
Cacao nibs
Toasted coconut flakes
Maple syrup
Raw honey

Soak the quinoa for about 15 minutes, rinse and drain. In a small saucepan, add water, quinoa, spices, salt and maple syrup and bring to a boil. Bring heat down to a simmer, cover and cook for 12-15 minutes. Stir in nut milk. Taste for sweetness.

Transfer to bowl. Add toppings of choice.

Note: Cooked quinoa can be stored in the fridge for 4-5 days. Serve at room temperature or heat it, as you are ready to serve it, adding a few splashes of almond milk. Add toppings.

Antonella Aguilera-Ruiz