Spiced Quinoa Porridge
Here’s an exotic breakfast idea that will nourish your body and awaken your senses!
This quinoa porridge is choc-a-block full of goodness with just about all the ingredients containing powerhouse immune-boosting properties such as protein and zinc, iron and fibre, Vitamin C, lauric acid and so much more. And it’s gluten-free!!
The recipe makes enough for breakfast for two days. I just stash leftovers in the fridge and add more water to heat it up the next day. It’s so grounding and filling I can often skip lunch and just settle for an early dinner instead!
Just a little note to please try to buy your quinoa from Australia if you can, as there’s a sustainability problem in Peru, they can no longer afford to buy their own quinoa : (
Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.
Here are some of the ingredients you’ll need:
Spiced Quinoa Porridge
- 1 cup quinoa
- pinch sea salt
- 1 tablespoon yoghurt or whey
- 1 teaspoon coconut oil
- 1/2 teaspoon mixed spices like cardamom nutmeg, cloves
- 1.5 cups water
- 2 cinnamon sticks
- 2 - 2.5 cups coconut milk
- 2 tablespoons orange blossom water optional
- 1 teaspoon vanilla powder or extract
- 1/4 cup chopped Turkish figs and Medjool dates
- Sprinkle of cinnamon and cardamom
- 1/2 cup mix of nuts and coconut flakes raw or roasted (I love pistachios with this dish)
- Soak the quinoa overnight in warm filtered water, a pinch of sea salt and a tablespoon of yogurt. Rinse very well in the morning. This is to release all the bitter saponins and make the quinoa more nutritious and digestible.
- Warm the coconut oil in the saucepan, add the quinoa and mixed spices and toss for a couple of minutes.
- Add in the water and cinnamon sticks.
- Bring to the boil, then lower the heat and simmer, with lid on for approx 10 minutes.
- Add the coconut milk and orange blossom water, vanilla, dates and figs. Stir through and simmer on a very low heat for 5 minutes.
- Serve with a sprinkling of cinnamon powder and the nut and coconut flake mix.
If you’re looking for more recipe inspiration, take a look at my new recipe ebook which is getting rave reviews, Easy Wholefood Lunchboxes.
It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!
If you make this recipe please do take photos and send them to me.