In my humble opinion this breakfast dish is perfect for the fall through spring season. It's warm, creamy, loaded with healthy fat and non-animal protein. I created this dish while working on meal planning with a client. It had to be wholesome and easy to prepare. The result? Quinoa 'Porridge'. I don't think you'll be disappointed. Play around with the toppings, the options are limitless!
Quinoa 'Porridge'
4 servings
3/4 c red quinoa, rinsed
1 can organic coconut milk, not light
1 tsp vanilla
1/2 to 1 tsp of cinnamon or similar spice
1/8 tsp salt
1/4 c chopped nuts
1/4 to 1/2 c dried or fresh fruit
Place coconut milk and quinoa in a saucepan with lid. Bring liquid to a gentle boil stirring frequently. Once bubbling, reduce heat to a simmer and stir until bubbling begans to subside. Cover with a lid and let simmer for 10-15 minutes. Uncover and stir. Continue cooking Quinoa covered until quinoa is the desired texture, approximately 20-30 minutes. Once the quinoa is cooked stir in remaining ingredients and serve immediately. Enjoy!
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