Adapted from Cardamom-Quinoa Porridge from Whole Living magazine:
Quinoa Porridge with Blueberries and Almonds |
Quinoa Porridge with Blueberries
Serves 2
1/2 cup quinoa, rinsed
1 cup unsweetened almond milk
1/2 cup water
1/2 teaspoon vanilla extract
1/4 teaspoon ground allspice or cinnamon
pinch of salt
For each serving:
1/2 cup unsweetened almond milk
1/3 cup fresh or frozen blueberries
1 tablespoons sliced almonds
1 teaspoon pure maple syrup or agave syrup, optional
Unsweetened Pear Sauce, optional
Combine rinsed quinoa, almond milk, water, vanilla, allspice, and salt in a small saucepan. Bring to a boil. Reduce to a simmer and cover, cooking until most of the liquid is absorbed. Remove from heat and let stand 5 minutes. Fluff quinoa with a fork. For each serving, spoon half of the quinoa into a bowl and top with 1/2 cup unsweetened almond milk, 1/3 cup blueberries, 1 tablespoon sliced almonds and drizzle with 1 teaspoon maple or agave syrup, if desired.
I had some homemade, Unsweetened Pear Sauce on hand and stirred about 1/4 cup of that into my porridge this morning for added sweetness instead of using maple or agave syrup. VERY delicious!
Do you eat quinoa? What's your favorite quinoa recipe?
I've been eyeing these posts for a while now and glad I finally have a few minutes to comment. I've been wanting to try quinoa for a while but I admit I'm pretty intimidated by it. I think if I do try it will be in the form of something like this--especially since I've been ordered to eat more protein and my steel cut oats don't compare. Could I make a big batch of it and then reheat throughout the week?
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