Coconut Quinoa Porridge {Sprouted!}
Try this Coconut Quinoa Porridge {Sprouted!} recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 cup water
- 1/4 cup walnuts
- 1 cup organic quinoa
- ample water to soak the quinoa (only if sprouting)
- 1 cup coconut milk (i chose tinned organic full fat coconut)
- 2 teaspoons ginger powder (fresh powder is more potent)
- 2 teaspoons ceylon cinnamon powder (i recommend the planet org
- pinch of coarse sea salt
- 2 large medjool dates pitted and chopped
- enjoy as is or make it extra pretty with a few sli a dollop of coconut yoghurt, and perhaps a couple of edible flowers.
- Carbohydrate 1.54596000130688 g
- Cholesterol 0 mg
- Fat 9.20400000778061 g
- Fiber 1.06080003065139 g
- Protein 3.7533600031729 g
- Saturated Fat 0.525408000444154 g
- Serving Size 1 1 Serving (134g)
- Sodium 5.05200000427071 mg
- Sugar 0.485159970655491 g
- Trans Fat 0.865956000732037 g
- Calories 96 calories
This first step is optional: the night before, soak the quinoa in ample water then drain and rinse well ready to cook.Add rinsed quinoa to a small pot with coconut milk, water, spices, sea salt and chopped dates. Cover and bring to a boil, then reduce to a simmer and cook for about 10 minutes – not too long – you want some liquid still left (not like my photos – I got side tracked with the shoot!). Note, if you sprouted the quinoa, cooking time is halved – and it may be best to cook uncovered.Meanwhile, toast walnuts in a pan then roughly chop.Serve the porridge with chopped nuts and perhaps a dollop of coconut yoghurt and some sliced apple.
