Quinoa Porridge
Try this Quinoa Porridge recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 cups water
- 1 cup quinoa
- 2 tsp cinnamon
- 2 tbsp chia seeds
- 1/4 up maple syrup
- 2 1/2 cups non-dairy milk (i like homemade almond milk or westsoy organic soy milk)
- Carbohydrate 80.8961279997959 g
- Cholesterol 0 mg
- Fat 11.258123203386 g
- Fiber 14.6437669831482 g
- Protein 18.2920164122697 g
- Saturated Fat 1.25787507032649 g
- Serving Size 1 1 -4 (367g)
- Sodium 18.0898156623028 mg
- Sugar 66.2523610166477 g
- Trans Fat 0.83545572701821 g
- Calories 492 calories
Toast quinoa in your pan for about 30 seconds, then add water. Bring to a boil, then reduce heat to a soft simmer on medium-low heat, and cover (keeping the lid ajar). Cook for 15 minutes. Transfer the cooked & fluffy quinoa to your blender. Pour in the the non-dairy milk, maple syrup, and cinnamon, and blend until smooth. Add more maple syrup if necessary, and reblend.At this point you can add the blended quinoa back to the pot if you’d like it hotter. If not, pour it directly into serving bowls and top with a sprinkle of cinnamon and chia seeds (1 tbsp spoon each bowl).
