📝 About This Recipe
Elevate your morning ritual with this protein-rich, Andean-inspired breakfast bowl that transforms nutty Chenopodium quinoa into a creamy, comforting delight. Unlike traditional oats, quinoa offers a delicate pop and a complete amino acid profile, simmered here in a blend of coconut and almond milks for ultimate silkiness. Infused with warm cinnamon and real vanilla bean, this porridge is a sophisticated, gluten-free powerhouse that keeps you energized for hours.
🥗 Ingredients
The Grain Base
- 1 cup White Quinoa (thoroughly rinsed in a fine-mesh strainer)
- 1 1/2 cups Unsweetened Almond Milk (plus more for adjusting consistency)
- 1/2 cup Full-fat Coconut Milk (canned for extra creaminess)
- 1/2 cup Filtered Water
- 1/4 teaspoon Sea Salt (to balance the sweetness)
Aromatics and Sweeteners
- 1 teaspoon Pure Vanilla Extract (or half a vanilla bean, scraped)
- 1/2 teaspoon Ground Cinnamon (Ceylon cinnamon preferred)
- 1/8 teaspoon Ground Cardamom (optional, for floral notes)
- 2 tablespoons Maple Syrup (Grade A Amber)
Fresh and Crunchy Toppings
- 1/2 cup Fresh Blueberries
- 2 tablespoons Slivered Almonds (lightly toasted)
- 1 tablespoon Hemp Hearts (for extra omega-3s)
- 1 Banana (sliced into coins)
- 1 tablespoon Toasted Coconut Flakes (unsweetened)
👨🍳 Instructions
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1
Place the quinoa in a fine-mesh sieve 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, almond milk, coconut milk, water, and sea salt.
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3
Place the saucepan over medium-high heat and bring the liquid to a gentle boil, stirring occasionally to prevent the quinoa from sticking to the bottom.
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4
Once boiling, immediately reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes.
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5
While the quinoa simmers, toast your slivered almonds in a small dry skillet over medium heat for 3-4 minutes until golden and fragrant.
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6
After 15 minutes, check the quinoa; the liquid should be mostly absorbed and the grains should look translucent with a small 'tail' (the germ) visible.
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7
Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the steam to finish the softening process.
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8
Uncover and stir in the maple syrup, vanilla extract, cinnamon, and cardamom until well incorporated.
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9
If the porridge seems too thick, add an additional 2-4 tablespoons of almond milk to reach your desired creamy consistency.
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10
Divide the warm porridge into two deep bowls.
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11
Top each bowl with sliced bananas, fresh blueberries, toasted almonds, and a sprinkle of hemp hearts.
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12
Finish with a final drizzle of maple syrup or a splash of cold coconut milk if desired, and serve immediately.
💡 Chef's Tips
Always rinse your quinoa even if the package says 'pre-washed' to ensure a clean, sweet flavor without bitterness. For a deeper flavor, toast the dry rinsed quinoa in the pot for 2 minutes before adding the liquids. You can swap almond milk for oat milk or dairy milk depending on your dietary preference. If meal prepping, make a double batch; quinoa porridge reheats beautifully with an extra splash of milk in the microwave or on the stovetop. To reduce cooking time, soak the quinoa in water overnight, which also helps with digestibility.
🍽️ Serving Suggestions
Pair with a hot cup of Earl Grey tea or a dark roast coffee to contrast the creamy sweetness. Serve alongside a poached egg on the side if you desire a savory-sweet breakfast balance. Drizzle with a spoonful of almond butter or peanut butter for extra richness and healthy fats. Add a pinch of turmeric and ginger during the simmering stage for an anti-inflammatory 'Golden Milk' version. Garnish with edible flower petals like pansies for a stunning brunch presentation.