It's still chilly in the mornings and a bowl of warm porridge is just the thing. I love quinoa: I find it much easier to digest than grains, and I love the nutty taste. It's great for summer salads instead of couscous, and it makes delicious porridges in the cooler months.
This cozy breakie is perfect in the colder months with the help of gingers warming constituents, maple syrups benefits to the detoxifying organs (liver/kidneys) and the way a giant bowl of warm porridge can, not only feel like a bear hug from in the inside, but also balance your blood sugar for sustained energy throughout the day.
- 1/2 cup coconut milk (or milk of choice)
- 1 1/2 cup water
- 2/3 cup quinoa flakes (If you can’t get quinoa flakes you can replace with oats but will need to adjust the cooking time as per packet instructions).
- 1 Tbls chia seeds (poppy seeds are great too).
- Zest of 1 orange
- 1/2 tsp ground ginger
- 5 chopped medjool dates
- Maple syrup to taste
- Shaved coconut to top (optional)
1. In a medium saucepan bring to the boil the milk and water.
2. Once boiled add the quinoa flakes, chia seeds, orange zest, ginger and most of the chopped dates (reserve a little for topping). Boil for 2-3 minutes or until thickened. Remove from heat and rest for 1 minute before serving to allow further thickening.
To serve: Basically you can jazz this baby up however you would porridge. If you like your porridge sweet add some maple syrup to the mix and stir through. I like to drizzle it on top with extra dates, shaved coconut and a few strands of orange zest.