Quinoa is cooked gently with coconut milk and spices, and sweetened with coconut sugar. Topped with currants, nuts, or berries, this hot cereal makes a great start to the day.
I’ve been rethinking oatmeal lately. As many of you know, I like to soak, sprout, or ferment all of my grains for better digestibility and nutrient absorption. But oatmeal is definitely harder to soak effectively since it is generally heat-treated. (If you are going to soak it, this may be the best method to use, except now I use a splash of kombucha, or kefir or something with live cultures instead of the lemon juice). Plus, half of our family is gluten-free, and while we do buy gluten-free oats, even these are somewhat suspect, as many gluten-free people find they cannot tolerate them.
While oatmeal hasn’t played a major breakfast role the last couple years of our lives, sometimes sitting down to hot cereal in the morning is just a wonderful way to welcome the day.
So, I made a quinoa porridge. Quinoa can be bitter if it isn’t rinsed really well. So take care (this is the brand I’ve been using #affiliate link). I am sure that homemade almond milk would be a great substitution for the coconut milk, and really, spice it how you like. My six-year-old has taken an odd recent dislike to spices –even cinnamon, so this wasn’t her favorite. But I loved the cardamom and cinnamon paired with the coconut milk. That is not surprising since I am the one in the family who adores Cardamon and Honey Milk.
- 1 cup quinoa
- 1 cup of warm water
- 1 tablespoon live culture addition, such as kombucha, raw apple cider vinegar, yogurt, kefir, etc.
- ½ cup full fat coconut milk
- ½ cup water
- 2 tablespoons coconut sugar ( or sweetener of choice)
- ⅛-1/4 teaspoon ground cardamon, opt.
- ¼ teaspoon ground cinnamon, opt.
- -24 hours beforehand, combine the warm water with the quinoa and live culture addition. Cover and keep in a warm place.
- Rinse quinoa really well in a fine sieve.
- Place quinoa with the coconut milk, water, sweetener, and optional spices in a small pan, and bring to a simmer over high heat.
- Turn heat to low, and cover. Cook for 12-15 minutes.
- Serve with your choice of toppings such as nuts, berries, milk, coconut milk, coconut flakes, coconut sugar, maple syrup, etc.
Latest posts by KimiHarris (see all)
- The Best Back to School Recipes - September 4, 2017
- Easy Dinner: Brats with Peppers and Onions (Toaster Oven Friendly) - August 23, 2017
- Are Instant Pots all they are hyped up to be? - July 27, 2017