This creamy porridge is inspired by one of our childhood favorites- Cream of Wheat. The quinoa is a complete protein offering mounds of energy in each bite. Use your favorite hot cereal seasonings- we use cinnamon and vanilla here. This is a great first food for babies- you can eliminate the maple syrup if serving to a little one.
1⁄2 cup quinoa
1⁄4 teaspoon ground cinnamon
2 cups almond milk
1 teaspoon pure vanilla extract
1 tablespoon pure maple syrup
Pinch of salt
Dollop of Earth’s Best Spread or coconut oil
Directions: Heat a small saucepan over medium heat and add the quinoa. Add cinnamon and cook until toasted, about 3 minutes, stirring frequently. Pour in 11⁄2 cups of the almond milk, 1⁄2 cup water, and vanilla. Then stir in the maple syrup and salt. Bring to a boil. Reduce to low heat and cook until the porridge is thick and grains are tender, about 25 minutes. Stir occasionally, especially at the end, to prevent burning. Add more water if the quinoa becomes too dry before it finishes cooking. Take 3⁄4 of the mixture and place into a blender, whip until smooth, and return it to the saucepan with the rest of the mixture. Add the leftover almond milk, stir until even in consistency, add the dollop of Earth’s Best spread or coconut oil stir, and serve hot.
What are some of your favorite breakfasts to keep warm through the winter?