Ingredients
Method
- Rinse quinoa to remove bitter-tasting saponins.
- Add quinoa, coconut milk, water, syrup, salt, and vanilla extract to a medium-sized saucepan.
- Place the pan over medium-high heat and bring it to a boil.
- Once it’s boiling, turn the heat down to low, and place a tight lid on the pan. Cook for 18 to 20 minutes until most of the liquid is absorbed.
- Remove from heat, and allow it to rest for five or so minutes.
- Before serving, fluff up the quinoa.
- Enjoy!
Notes
Chef Note: You can also use almond, hemp, oat, or another milk alternative of your choice. The milk you choose can change the flavor and nutritional profile. For instance, almond milk has a mild nutty flavor and is lower in calories. Oat milk is sweeter and provides additional fiber. Hemp has a more earthy taste but also offers healthy fats (omega-3 and omega-6).
Chef Note: Once you’ve made your porridge, it’s time to personalize it with your favorite toppings. Some to consider include:
- Fruits like fresh berries or cherries, banana slices, diced mango or kiwi, dried raisins or cranberries, diced apples or pears, or pomegranate seeds.
- Nuts or seeds, such as almonds, walnuts, pecans, chia or flaxseeds (which can be added when cooking), pumpkin or sunflower seeds, or coconut flakes.
- Spices like cinnamon, nutmeg, cardamom, or more vanilla.
- The zest of a lemon, lime, or orange if you want a little tang.
- A dollop of creamy Greek yogurt.
- Cocoa nibs for a crunchy chocolatey flavor, or you could use dark chocolate shavings.
- A sprinkle of granola for added flavor and crunch.
- Or, skip the sweeteners and top your porridge with a poached egg along with a couple of slices of avocado, and season with your favorite flavors (like everything but the bagel seasoning) for a more savory breakfast.
- You could also stir in your favorite protein powder to make it a higher-protein breakfast.