An energetically warming, grounding bowl of nourishment – quinoa porridge cooked with aromatic spices and soft Medjool dates, with a handful of toasted walnuts to finish. The cooking time for this lovely breakfast is made all the quicker if you soak/sprout the quinoa ahead of time. Naturally gluten free, vegan. Serves 2.
1cupcoconut milkI chose tinned, organic full fat coconut
1cupwater
2teaspoonsginger powderfresh powder is more potent
2teaspoonsCeylon cinnamon powderI recommend the Planet Organic brand
Pinchof coarse sea salt
¼cupwalnuts
2large Medjool datespitted and chopped
Make it fancy:
Enjoy as is or make it extra pretty with a few slices of applea dollop of coconut yoghurt, and perhaps a couple of edible flowers.
Instructions
This first step is optional: the night before, soak the quinoa in ample water then drain and rinse well ready to cook.
Add rinsed quinoa to a small pot with coconut milk, water, spices, sea salt and chopped dates. Cover and bring to a boil, then reduce to a simmer and cook for about 10 minutes – not too long – you want some liquid still left (not like my photos – I got side tracked with the shoot!). Note, if you sprouted the quinoa, cooking time is halved – and it may be best to cook uncovered.
Meanwhile, toast walnuts in a pan then roughly chop.
Serve the porridge with chopped nuts and perhaps a dollop of coconut yoghurt and some sliced apple.