Vegan Breakfast Quinoa Porridge
I’m a big fan of oatmeal for breakfast, but it can get pretty boring after a long cold winter. That’s when I invite quinoa in to save the day! It takes a bit longer to prepare, but it’s unbelievably delicious, and can be enjoyed cold or hot. If I know I’m looking at a really busy day I like to start it with breakfast quinoa- nothing makes me lazier than not having enough for breakfast. This recipe will make a decent amount of porridge, easily enough for 3-4 portions. If you’re cooking for one it’ll keep in the fridge (almonds in a separate container to avoid sogginess!) for a few days, just warm it in a saucepan on low or enjoy it cold! In terms of the optional maple syrup, I really don’t think this recipe needs sweetener (especially if you’re using sweetened almond milk) but try exploring to see what suits you.
Porridge (adapted from Food52)
– 1/2 cup sliced almonds
– 1 c. quinoa
– 1 c. water
– 1 c. almond coconut milk (or any kind of milk that floats your boat)
– 1 tsp. ground cinnamon
– 1/2 tsp. ground cloves
– 1/4 tsp. salt
– 2 tbsp. maple syrup (optional)
– 3 tbsp. coconut cream (or the creamy top skimmed off of full-fat coconut milk, or half and half- YES I know that’s not vegan, but neither am I, so it was fine with me! Obviously make your own adjustments according to dietary preferences)
Heat a shallow pan over medium heat. Toast almonds until golden. Quickly remove from heat and transfer to a cool plate to avoid burning. Rinse quinoa using a sieve until the rinse water runs clear (some packaged quinoa comes “pre-rinsed”, but I like to do it again for funzies, and sometimes I do buy it from bulk bins so it’s a good habit either way). Boil the quinoa, salt, cinnamon, milk and water to boil (and maple syrup if using). Reduce heat to a simmer for about 15 minutes. Turn off heat and let stand for five minutes, fluff quinoa with a fork (the liquid should be mostly absorbed). Top each serving with coconut cream or half and half and toasted almonds. Try also topping it with dried fruit, flaked coconut, an/or ground flaxseed. Such a fun alternative to oatmeal, I must say!