When we started Magnolia Mountain our first two goals were to take some nice photos of us and for Mark to successfully make two ceramic cereal bowls. He over-achieved early and we have been eating from beautiful breakfast bowls ever since. This is our classic quinoa porridge; perfect for a cold winter's morning: either hiking the Alps or enjoyed in a cosy apartment.
This makes enough for four.
- 1 cup of white quinoa (soaked overnight and rinsed well)
- 2 cups water
- 2 cups milk (any milk of your choice - we use almond)
- 4 Tbsp chia seeds
- 1 Tbsp raw honey
- 1 Tbsp cinnamon
- 1 cup chopped almonds
- 1 cup toasted coconut flakes
- 1 punnet blueberries
- Place soaked quinoa in a pot and cover with 2 cups of water. Bring to the boil then simmer until all water has evaporated.
- Once cooked add the milk, honey and cinnamon and simmer for a few minutes.
- Divide the porridge into individual bowls and stir a tablespoon of chia seeds evenly through each bowl
- Top each serve with chopped almonds, coconut flakes and blueberries
- Wrap your hands around a warming bowl of nourishment and enjoy!
- *Soaking quinoa. Quinoa contains phytic acid which binds the awesome minerals it contains making it difficult for your body to absorb. Through soaking overnight and then cooking quinoa, the phytic acid is degraded allowing for optimum mineral absorption.
- Many quinoa porridge recipes suggest cooking the quinoa in milk from the start. We prefer to cook it in water so we have the option (if only making the above for the two of us) to use the leftover cooked quinoa in savoury dishes.
- You can use the red, black or a mix of the three types of quinoa found at your grocery store for this recipe. We have, however, found white quinoa to be the softest (thus more suited to porridge) with red and black quinoa having a more crunchy texture after cooking.
- Keen-wah or Kin-no-ah? The internet says quinoa is pronounced "keen-wah."