This creamy quinoa based porridge is a wonderfully nutritious way to start these cool spring mornings. We enjoyed it with coconut milk, frozen blueberries, and freshly grated orange zest.
We're so excited to collaborate with Desiree and took a few minutes to catch up with her here. Purchase our GRAIN Golden Quinoa for this recipe here.
Almond Apricot Quinoa Porridge:
From Desiree: "When you’ve got spring in your heart but it’s still chilly out, this porridge will strengthen your resolve."
1/2 cup GRAIN Golden Quinoa
1/2 cup raw almonds
1/3 cup halved dried apricots
1 1/2 cups milk, plain soy milk or coconut-based milk beverage
1/4 tsp ground cardamom
1/2 tsp pure vanilla
3 inch slice of orange peel
Optional, to taste, maple syrup
Suggested toppings: fresh apricot, blueberries, blackberries or pear; sliced almonds
Place quinoa, almonds and apricots in a 2 cup glass container, with enough water to cover. Place in fridge overnight.
The next morning, rinse and drain quinoa mixture in a fine sieve and grind it in a high speed blender or food processor. Place mixture in a small pot with remaining ingredients. Bring to a boil and simmer for ten minutes or until quinoa is tender. If you have a blender, you may find it necessary to blend with some milk. In this case, the mixture will be very smooth. When cooking, ensure a low heat to prevent burning and be sure to stir it often.
Remove the orange peel, sweeten if necessary and serve with your favourite toppings.
Desiree Nielsen is a registered dietitian, author and host who spends most of her day eating, writing and thinking about food. Desiree has a private practice in Vancouver and recently created an app all about digestive health called MyHealthyGut. You can find her on Instagram, Twitter, Facebook, or at her website here. Learn more about Desiree here.