Apple Cinnamon Quinoa Porridge

By • January 11, 2013 0 Comments

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Author Notes: Quinoa? For Breakfast?! Hell yes, quinoa for breakfast. And as cold weather is upon begrudgingly upon us, why not mix some apples and pumpkin seeds, too? Think about it it -- neutral flavor, power grain (a seed, actually) packing 8g of lean plant-protein, heart-healthy mono-saturated fats, anti-inflammatory benefits (for those bloaters out there, we all have our reasons), twice the calcium levels as whole wheat, and huge amounts of manganese, largely responsible for producing and stabilizing energy levels. Essentially, that long list renders quinoa the ultimate power breakfast. Rest assured that the days you swap out a whole grain cold cereal, energy bar or even eggs, you're still going into your day completely, if not better, prepared.

Not only is this one of my favorite breakfasts for all the goodies it packs nutritionally, but also because I have a wild passion and varying equation for crafting endless variations on low-sugar, uber-flavorful porridges. I say porridge not because I'm trying to own a British voice that I don't have, but because, as in this post, there are no oats in sight and I'd would just simply be lying to you if I called it oatmeal. And I would never lie to you.

Final talking point: The Aztecs ate quinoa for nearly every meal. And they were a pretty productive people, wouldn't you say? Tenochtitlan was the place to be in 1325 and according to Wiki Answers, their list of achievements boats, "mathematics, the canoe, the highly specialized Aztec calendar, and remarkably helpful forms of medicine, hot chocolate, popcorn and mandatory education."
So at the end of the day, quinoa basically invented math and subsequently your cubicle-centric accounting position. But arguably more importantly, hot chocolate.

Happy quinoa trails!
Kailey Kramer


Serves 1

  • 1/4 cup uncooked quinoa
  • 1 apple, thinly sliced on a mandolin, some reserved for garnish
  • 2 tablespoons chia seeds
  • 1 cup almond milk, or your milk of choice
  • 1 tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • Topping like a dopplop of nut butter, toasted pepitas, chia seeds, shaved apples, greek yogurt, agave, honey, or molasses drizzle.
  1. Add the sliced apple to a sauce pan over medium-high heat. Allow to cook and draw sugar out, about 2-3 minutes until apples become fairly translucent. Splash with a bit of water to deglaze the pan and further draw sugar out of the fruit. Add cinnamon, nutmeg, quinoa, chia seeds, walnuts and and almond milk. Cover and cook quinoa until done while stirring occasionally. About 12-15 minutes.
  2. Serve with desired toppings and enjoy.

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