Apple Cinnamon Quinoa Porridge

By • January 11, 2013 0 Comments

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Author Notes: Quinoa?? For Breakfast?! Heck yes, quinoa for breakfast. Think about it it -- neutral flavor, power grain (seed, actually) packing 8g of lean plant-protein, heart-healthy mono-saturated fats, anti-inflammatory benefits, twice the calcium levels as whole wheat, and huge amounts of manganese for stable energy levels. Essentially, that long list renders quinoa the ultimate power breakfast.

Final note on quinoa: 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. Mathematics, the canoe, the calendar, wholistic medicine, hot chocolate, popcorn and mandatory education, all among just a few of their contributions.

So at the end of the day, quinoa basically created math and subsequently all of our jobs. But arguably more importantly, hot chocolate.

Happy trails, friends.
Kailey Kramer

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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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