📝 About This Recipe
Elevate your morning ritual with this protein-packed twist on traditional porridge, utilizing the ancient Andean 'mother grain' for a superior nutritional profile. This bowl features fluffy white quinoa simmered in creamy coconut milk and scented with warm Madagascar vanilla and cinnamon, creating a base that is both comforting and sophisticated. Topped with a vibrant medley of fresh berries, toasted nuts, and a hint of citrus zest, it offers a harmonious balance of textures and flavors that will keep you energized until lunch.
🥗 Ingredients
The Quinoa Base
- 1 cup White Quinoa (thoroughly rinsed in a fine-mesh sieve)
- 1 cup Full-fat Coconut Milk (canned or carton)
- 1 cup Water (filtered)
- 1/4 teaspoon Kosher Salt (to balance the sweetness)
- 1 piece Cinnamon Stick (approximately 3 inches long)
- 1 teaspoon Pure Vanilla Extract (high quality)
Fresh Toppings
- 1/2 cup Fresh Blueberries (washed and dried)
- 1/2 cup Fresh Raspberries (gently rinsed)
- 1 piece Banana (sliced into coins)
- 1/2 teaspoon Lemon Zest (finely grated)
Texture and Crunch
- 2 tablespoons Slivered Almonds (lightly toasted)
- 1 tablespoon Chia Seeds (for added Omega-3s)
- 1 tablespoon Hemp Hearts (for a nutty finish)
Sweeteners and Garnish
- 2 tablespoons Pure Maple Syrup (Grade A Amber)
- 4-5 pieces Fresh Mint Leaves (torn or chiffonade)
👨🍳 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, water, and the salt.
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3
Add the cinnamon stick to the pot and bring the mixture to a gentle boil over medium-high heat.
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4
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-18 minutes.
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5
Check the quinoa; it is done when the liquid is absorbed and you see tiny 'spirals' or tails emerging from the grains.
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6
Remove the pan from the heat and let it sit, covered, for 5 minutes to allow the steam to finish the fluffing process.
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7
Remove the cinnamon stick and discard. Stir in the vanilla extract and half of the maple syrup, fluffing gently with a fork.
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8
While the quinoa rests, lightly toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes until fragrant and golden.
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9
Divide the warm quinoa porridge into two deep serving bowls.
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10
Arrange the blueberries, raspberries, and banana slices artistically over one side of the quinoa.
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11
Sprinkle the toasted almonds, chia seeds, and hemp hearts over the top for a satisfying crunch.
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12
Finish each bowl with a dusting of lemon zest, a garnish of fresh mint, and a final drizzle of the remaining maple syrup.
💡 Chef's Tips
Rinsing is non-negotiable; even 'pre-washed' quinoa can have a soapy residue that ruins the delicate flavor. For a creamier texture, replace 1/4 cup of the water with additional coconut milk or almond milk. If you prefer a 'porridge' consistency rather than fluffy grains, add an extra 1/2 cup of liquid and stir frequently while simmering. Make a double batch of the base quinoa on Sunday; it reheats beautifully with a splash of milk for quick weekday breakfasts. Switch up the fruit based on the season—peaches and blackberries are divine in the summer, while sautéed apples work best in winter.
🍽️ Serving Suggestions
Pair with a hot cup of Earl Grey tea or a dark roast coffee to contrast the sweetness. Serve alongside a small glass of fresh-pressed green juice for a nutrient-dense powerhouse meal. Add a dollop of Greek yogurt or coconut cream on top for extra richness. If serving for brunch, offer a side of soft-boiled eggs for those who enjoy a sweet and savory combination.