Normally when I prep "make-ahead" recipes for the week, I go straight for the Morning Quinoa . . . But on this cool morning (in San Diego :p), I was in the mood for something warm and seemingly hearty but healthy at the same time. Along came A House in the Hills and totally inspired me!! I decided to turn it into a porridge made of quinoa and superfoods. Problem solved . . . And a new favorite breakfast dish has been created! :-)
WHAT YOU NEED:
RICE COOKER
INGREDIENTS
Quinoa
Light Coconut Milk (from the can) + extra for topping
Filtered water
Cinnamon
Nutmeg
Dates, chopped
Unsweetened chopped coconut
Toppings:
- Chia Seeds
- Goji berries
- Hemp Seeds
- Banana
- Unsweetened shredded coconut
- Extra milk of choice (I prefer almond milk or coconut milk)
- Optional: sweetener of choice (honey, maple syrup, etc.)
Quinoa Porridge
VEGAN + GLUTEN FREE
serves 2
total time: 20 minutes
INGREDIENTS
- 1 C Quinoa
- 1 C Light Coconut Milk (from the can) + extra for topping
- 1 C filtered water
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 4 dates, chopped
- 1 heaping tablespoon unsweetened chopped coconut
Toppings:
- Chia Seeds
- Goji berries
- Hemp Seeds
- Banana
- Unsweetened shredded coconut
- Extra milk of choice (I prefer almond milk or coconut milk)
- Optional: sweetener of choice (honey, maple syrup, etc.)
INSTRUCTIONS
- In a rice cooker, add all ingredients except toppings. Cook until the timer switches to warm on its own.
- Top with all or some of the toppings listed above. How easy is that?!?!
STORAGE
- Store in the refrigerator, in an airtight container, for 3-5 days.
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Recipe Inspiration: A House in the Hills
Photography: Coreen Murphy
