📝 About This Recipe
Elevate your morning ritual with this luxurious twist on a classic grain bowl, blending the nutty resilience of protein-packed quinoa with the comforting creaminess of slow-simmered coconut milk. Infused with warming cinnamon and a whisper of vanilla, this porridge offers a sophisticated texture that bridges the gap between hearty oatmeal and elegant pudding. It is a vibrant, nutrient-dense masterpiece designed to fuel your day while satisfying your cravings for something deeply cozy and naturally sweet.
🥗 Ingredients
The Quinoa Base
- 1 cup White Quinoa (thoroughly rinsed in a fine-mesh sieve)
- 1 cup Full-fat Coconut Milk (canned for maximum creaminess)
- 1 cup Unsweetened Almond Milk (or any preferred plant-based milk)
- 1/4 teaspoon Kosher Salt (to balance the sweetness)
- 1 teaspoon Pure Vanilla Extract (high-quality Madagascar vanilla recommended)
- 1/2 teaspoon Ground Cinnamon (plus extra for dusting)
Maple-Glazed Nut Topping
- 1/2 cup Raw Pecan Halves (roughly chopped)
- 2 tablespoons Maple Syrup (Grade A Amber for rich flavor)
- 1 teaspoon Coconut Oil (melted)
Fresh Garnishes & Texture
- 1/2 cup Fresh Blueberries (washed and dried)
- 1 tablespoon Hemp Hearts (for a boost of Omega-3s)
- 1 piece Banana (sliced into coins)
- 1 teaspoon Chia Seeds (sprinkled for crunch)
- 2 tablespoons Nut Butter (Almond or Cashew butter works beautifully)
👨🍳 Instructions
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1
Place the quinoa in a fine-mesh strainer and rinse under cold running water for at least 60 seconds, rubbing the grains with your fingers to remove the bitter saponin coating.
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2
In a medium heavy-bottomed saucepan, combine the rinsed quinoa, coconut milk, almond milk, and salt over medium-high heat.
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3
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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4
Simmer the quinoa for 15-18 minutes. You will know it is ready when the liquid is mostly absorbed and the quinoa grains have 'unfurled' to reveal their tiny white spirals.
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5
While the quinoa simmers, prepare the glaze. In a small non-stick skillet over medium heat, toast the chopped pecans for 2-3 minutes until fragrant.
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6
Add the maple syrup and coconut oil to the pecans. Stir constantly for 1-2 minutes until the syrup bubbles and thickens, coating the nuts in a glossy glaze. Remove from heat and set aside on parchment paper.
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7
Once the quinoa is cooked, remove the saucepan from the heat and let it sit, covered, for 5 minutes to steam and fluff up.
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8
Remove the lid and stir in the vanilla extract and ground cinnamon. The aroma should be warm and inviting.
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9
If the porridge looks too thick, splash in an additional tablespoon or two of almond milk to reach your desired creamy consistency.
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10
Divide the warm porridge between two deep breakfast bowls.
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11
Artfully arrange the banana slices and fresh blueberries across the top of each bowl.
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12
Add a generous spoonful of nut butter in the center and top with the maple-glazed pecans.
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13
Finish with a final sprinkle of hemp hearts, chia seeds, and a dusting of cinnamon before serving immediately.
💡 Chef's Tips
Always rinse your quinoa thoroughly; skipping this step results in a bitter, soapy aftertaste that can ruin the delicate flavors. For a time-saving hack, cook a large batch of quinoa in water at the start of the week and simply reheat it with the milk and spices on the morning of. If you prefer a 'porridge' that is more like a pudding, use only full-fat coconut milk for a richer, more decadent mouthfeel. Feel free to swap pecans for walnuts or pumpkin seeds if you have a different preference or allergy. To keep the fruit from sinking, wait until the porridge has cooled slightly before adding your heavy toppings.
🍽️ Serving Suggestions
Pair this bowl with a steaming cup of Earl Grey tea or a robust pour-over coffee to contrast the sweetness. A small side of Greek or coconut yogurt provides a tangy probiotic boost that complements the grain. For a luxury brunch, serve alongside a glass of freshly squeezed blood orange juice. If serving to guests, garnish with a few edible flowers or a sprig of fresh mint for a restaurant-quality presentation.