Ingredients
Scale
- Quinoa: 1 cup (any color: white, red, black, or tri-color will work. White quinoa tends to be the mildest and cooks up a bit softer.)
- Liquid (Milk & Water Combo for Creaminess):
- 2 cups unsweetened almond milk (or any milk of your choice: dairy, soy, oat, coconut milk for extra richness)
- 1 cup water (or use all milk for an even creamier porridge)
- Warming Spices:
- 1 ½ teaspoons ground cinnamon (Ceylon cinnamon is particularly fragrant and subtly sweet)
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg (freshly grated is best if you have it)
- ¼ teaspoon ground cardamom
- Pinch of ground cloves (optional, for extra warmth)
- Natural Sweetener:
- 2–3 tablespoons maple syrup (or to taste; honey, agave nectar, or date paste are also great options)
- Flavor Enhancers:
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt (enhances all the other flavors)
- Optional for Extra Creaminess/Richness:
- 1 tablespoon coconut oil or a dollop of nut butter (almond, cashew, or peanut butter) stirred in at the end.
Instructions
- Rinse the Quinoa: Place 1 cup of quinoa in a fine-mesh sieve. Rinse thoroughly under cold running water for at least 1-2 minutes, swishing the quinoa with your hand. Drain well. This step is vital to remove any bitterness from the natural saponin coating.
- Optional Toasting (for Enhanced Flavor): For a nuttier, deeper flavor, you can toast the rinsed and drained quinoa. Heat a medium saucepan over medium heat. Add the rinsed quinoa and toast for 2-3 minutes, stirring frequently, until it becomes fragrant and makes a faint popping sound. Be careful not to burn it. (If skipping this step, proceed directly to step 3).
- Combine Ingredients: To the saucepan (with or without toasted quinoa), add the 2 cups of almond milk (or your chosen milk), 1 cup of water, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cardamom, pinch of ground cloves (if using), and a pinch of fine sea salt.
- Bring to a Boil: Stir the mixture well to combine all the spices. Place the saucepan over medium-high heat and bring the mixture to a gentle boil.
- Simmer: Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for 15-20 minutes. Stir occasionally to prevent sticking, especially towards the end of the cooking time. The porridge is ready when most of the liquid has been absorbed and the quinoa is tender (the little “tails” or germ will have spiraled out from the seeds).
- Rest: Once cooked, remove the saucepan from the heat and let it stand, covered, for 5-7 minutes. This allows the quinoa to absorb any remaining liquid and become even fluffier and more tender.
- Add Sweetener and Vanilla: Uncover the porridge. Stir in 2-3 tablespoons of maple syrup (or your preferred sweetener, adjusting to your taste) and 1 teaspoon of pure vanilla extract. If you’re using optional coconut oil or nut butter for extra richness, stir it in now until melted and incorporated.
- Adjust Consistency: If the porridge is too thick for your liking, stir in a little more milk or water until it reaches your desired consistency. If it’s too thin, you can simmer it uncovered for a few more minutes, stirring constantly, until it thickens up.
- Serve: Ladle the warm Spiced Quinoa Porridge into bowls. Garnish with your favorite toppings (see “How to Serve” section for ideas) and enjoy immediately.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450