Vegan Quinoa Porridge
I love to have a good vegan porridge at any time of year. It's soothing, comforting, and feels like a warm hug. And there's no "wrong time" for warm hugs. I've tweaked the spices and fruit options to make it more summer-friendly. This recipe is surprisingly light and filling all at once! If you're a porridge lover like me then this vibrant recipe is for you!
Yield: For 2
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
1 cup quinoa
2 cups plant-based milk of choice (I used almond milk)
2 Tbsp maple syrup
1/4 tsp cardamom powder
- 2 Tbsp sliced almonds
1 tsp brown sugar or coconut sugar
Fruits of choice (I used mangoes and cherries)
Rinse the quinoa in a fine-mesh sieve under cold running water. Make sure to rub the quinoa against the sieve while washing to get rid of any bitterness. Once done, set it aside.
In a pot on medium heat, add in the 2 cups of milk and mix patiently till it comes to a gentle simmer. This should take around 5 - 6 minutes. Please don't increase the heat or the milk might burn.
Once the milk comes to a gentle simmer (rising steam and tiny bubbles on the edges), add in the washed and strained quinoa with a pinch of salt. Mix well, turn the heat to low, and cover the pot with a lid leaving a partial opening (this will prevent the mixture from boiling over...and ruining your stove. We've all been there haha!) and cook for 10 minutes.
At the 10 minute mark, add in the maple syrup and cardamom powder and mix well. You can also add in more milk if your mixture has gotten too dry. Cover the pot with a lid completely and cook again for 10 more minutes.
While the porridge is cooking, we can toast our almonds! In a small skillet on medium-high heat, add in the sliced almonds and keep mixing till the almonds turn all golden brown, fragrant, and toasty. This can be used as a delicious and crunchy topping.
And that's it!
Ladle some porridge into a bowl, add in a splash of milk, sprinkle some brown sugar or coconut sugar for a yummy caramelized flavour, and top with fruits of your choice! I used mangoes and cherries but you can add bananas, berries, goji berries....the world is your plant-based oyster!
This vegan quinoa porridge works great as a light and nourishing summer porridge option. To make it more suitable for fall or winter just switch out the cardamom with cinnamon and add heavier toppings like nut butters and stewed apples!
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