Take the chill off of autumn mornings with this creamy, rich, and sweet bowl of quinoa porridge. Nutrition nerds, take note: this dish is rich in fiber and complete protein! —Gena Hamshaw
1 1/2 cups
Full fat coconut milk, divided
Cinnamon stick (or 1 tsp cinnamon)
Pitted dates, chopped into small pieces (optional)
In This Recipe
Heat a shallow pan or a dry skillet over medium heat. Toast almonds till they’re golden. Quickly remove from heat and transfer to a cool plate to stop them from burning.
Rinse quinoa using a sieve until the rinse water runs clear. Bring the quinoa, maple syrup, sea salt, cinnamon, 1 cup coconut milk and 1 cup water to boil. Reduce heat to a simmer. Let simmer until quinoa is fluffy and all liquid has absorbed (about 15-20 minutes). Turn off heat and fluff quinoa gently with a fork. Remove cinnamon stick.
Quickly, before it gets cold, divide quinoa into four bowls. Top each with about 2 tablespoons of coconut milk, along with 2 tablespoons of toasted almond slivers and a sprinkle of dates, if desired. Serve.
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.