Superfood Quinoa Porridge

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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

PRINT RECIPE

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

  1. In a rice cooker, add all ingredients except toppings.  Cook until the timer switches to warm on its own.
  2. 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