When it comes to hot breakfast cereals the combination of walnuts, raisins and cinnamon is classic. Using Quinoa in place of oats or wheat adds a deliciously unique hearty flavor and subtle crunch that is sure to become a morning favorite. Considered a “Superfood” gluten free quinoa is loaded with protein, iron, calcium and fiber! For even more variety add your choice of nuts, dried fruits and fresh fruit. When I know I’m going to have a busy week I’ll double the recipe and store leftovers in the fridge in a covered container. Simply reheat porridge with an additional splash of non-dairy milk.
Combine quinoa, water and one cup of milk in an uncovered saucepan. Bring to a boil then reduce the heat, cover and simmer for 10-15 minutes or until most of the water has been absorbed. Add the remaining one cup of milk and cinnamon and mix well. Toss in the walnuts, craisins, dates and coconut. Simmer, stirring frequently, on very low for an additional 5 minutes or until the porridge reaches the consistency you like. Add the agave nectar or syrup to taste and serve!
1 C. uncooked Quinoa
1 C. water
2 C. non-dairy milk (almond, soy or rice) divided in half
½ teaspoons. cinnamon
3 or more tablespoons chopped walnuts
2 or more tablespoons of Craisins or raisins
2 or more tablespoon chopped dates
2 or more tablespoons unsweetened coconut flakes
2 teaspoons agave nectar or maple syrup