Quinoa porridge is the heartier, protein-packed cousin to oatmeal. Quinoa contains all nine essential amino acids which makes it a complete protein. Plus, it is rich in fiber and a ton of other vitamins and minerals. This version is flavored with just a touch of cinnamon and freshly sliced apples add sweetness. This versatile breakfast can be made a hundred different ways by changing the spice and fruit combinations. Use what is available in your pantry and experiment. Also, seasonal and local fruit will almost always be the sweetest and most affordable.
Apple Cinnamon Quinoa Porridge
1 cup rinsed quinoa
3 1/2 cups unsweetened almond milk, divided (or other non-dairy milk such as cashew or coconut milk)
1 cup water
1 tsp vanilla extract
1/2 tsp kosher salt
1/2 tsp ground cinnamon
2 apples, sliced
1/2 sliced almonds, toasted
2 tbsp chia seeds (optional)
Step 1: Heat a medium saucepan over medium high heat. Add quinoa, 1 1/2 cups almond milk, water, vanilla, salt, and cinnamon and bring the mixture to a boil. Reduce heat to medium low and simmer, covered, until the quinoa has absorbed the liquid, about 15 minutes.
Step 2: Remove from heat and set aside to cool for 5 to 7 minutes.
Step 3: Fluff quinoa with a fork. To serve, top a 1/2 cup quinoa with 1/2 cup almond milk, 1/2 sliced apple, 2 tablespoons of toasted almonds and 1/2 tablespoon of chia seeds.
*Note: Quinoa porridge can last in the fridge for up to 3 days in an air tight container. All the ingredients can be prepped ahead of time except for the fruit. Slice the apples or other seasonal fruit just before serving. You do not want them to oxidize and turn brown. This is especially true for bananas, apples, and pears.