A most divine wintery breakfast to keep you toasty warm and satisfied on a snowy morning. Wild blueberries and rhubarb from autumn mingle with fresh, winter pomegranates in this timely and humble quinoa porridge, speckled with toasted nuts and seeds.
Wintery Quinoa Porridge [Vegan, Gluten-Free]
- 1 cup quinoa, dry
- 1/2 cup nut/seed mixture, chopped
- 3/4 cup non-dairy milk
- 2 Tbsp. peanut butter
- 1-2 Tbsp. maple syrup
- 1 Tbsp. lemon juice
- 1/2 tsp. alma powder (optional)
- 1/2 tsp. vanilla extract
- dash of freshly ground nutmeg
- small pinch of kosher salt
- 1 1/2 cups frozen, wild blueberries
- 1 cup frozen, chopped rhubarb
- 1/2 pomegranate, seeded (about ½ cup of seeds)
- Bring a medium pot of water to boil with the quinoa. Reduce to a simmer and cook for about 15 minutes, uncovered. Drain all the water from the pot, leaving the quinoa.
- Meanwhile, over medium heat, toast the nuts and seeds in a sturdy frying pan until fragrant, about 3-5 minutes.
- Add all the remaining ingredients to the quinoa, including the nuts and seeds, but excluding the berries. Stir well until the peanut butter is completely incorporated.
- Now, add the berries and over low, heat the porridge until the berries are warm.
- Serve with an additional splash of non-dairy milk and/or maple syrup.
Feel free to use any combination of nuts and seeds you like. Toasting them is an extra step, but well worth it!